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Best of New York 2012 • Eating

Best Suckling Pig

  • Salinas

    136 Ninth Ave., nr. 18th St.; 212-776-1990

    Like all delicate works of art, Luis Bollo’s classic Iberian-style rendition of suckling pig takes a little bit of time to prepare. At the Spanish chef’s Chelsea restaurant, Salinas, the house “porcella” is slow-roasted for almost half a day, and glazed with a sherry reduction until the skin is the color of candied oranges. It’s served on the bone, although it’s so soft you won’t need a knife to eat it. Bollo plates his masterpiece with a vinegary little mound of frisée to cut the richness, and a little pile of grilled fruit (apple in winter, apricots and peaches in spring and summer) to accentuate the tender, steamy sweetness of the meat. Some may quibble with the hefty $44 price tag, but we true pork obsessives know better. “This isn’t some fiesta pig,” said one of our discerning pork-hound friends as she nibbled on a melting piece of crackling. “This is the filet mignon of pigs!”

From the 2012 Best of New York issue of New York Magazine

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