On August 2, Wally’s Wine & Spirits hosted their 6th Annual Central Coast Wine and Food Celebration, benefiting the Michael Bonaccorsi Scholarship Fund. The event featured plenty of top-flight restaurants from L.A. and California’s Central Coast. Given that, it’s no surprise that this week’s Dose of Vitamin P sprang from that event. The only surprise is that it came from a restaurant I’d never heard of before: Ballard Inn, a bed-and-breakfast located near Solvang in Santa Ynez Valley wine country. Chef Budi Kazali came up with a big winner with his roasted Kurobuta pork belly with Napa cabbage and a drizzle of wine-soy reduction. The rich, meaty bites of caramelized hog belly are bound to look prettier when plated at the inn’s formal restaurant, but it’s hard to imagine the pork belly tasting any better.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.

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4. Dose of Vitamin P: Bashan Braised Pork Belly: Getting Hot Under the Belly
5. Dose of Vitamin P: Heirloom LA Kurobuta Pork Tenderloin

This entry is filed under Dose of Vitamin P.