Leading-edge ingredients dial up intrigue in meat-centric dishes

Pork toasts with whipped herb goat cheese and microgreens.

Chefs rely on proteins that go the distance on flavor, temperature and texture

Walnut Chocolate Mole Tostada with roasted pork, corn, tomato, cilantro and Cotija cheese.

Slow Cooker Cassoulet with confit duck, Toulouse pork sausage and Tarbais beans.

Coca Sobrasada Menorquína: pan de cristal, spicy pork sausage, honey and fried quail eggs.

Steamed Clams in Arrabbiata: Manila clams, arrabbiata, red wine, charred fennel and fried lardo.

Rare Steak and Seafood offers a Pork Tasting: Pâté, slow-cooked belly, chicharrón and lardo

Bourbon House offers a Fried Oyster BLT with smoked pork belly, tomato jam and micro arugula

Slipsteam's hearty, comforting Yukatan Stew - pork, sweet potatoes, and rutabaga with roasted onions, garlic and tomatoes.