Good Girl Dinette could easily call their Vietnamese Pork Confit ($11) a pepper pot. That seasoning dominates the ramekin’s porcine proceedings so thoroughly. Still, anytime ground pork cooks in its own juices, I have no complaints. Especially when the chef sources pork from Niman Ranch and serves with seasonal greens sautéed with prodigious amounts of minced garlic. During my visit to this Highland Park restaurant, their greens turned out to be cabbage sprouts from Yang Farm. This vegetable graced the “local seasonal sustainable” blackboard at chef-owner Diep Tran’s modern diner. The power of the dish’s black pepper was initially overpowering, but with each chew, and by cutting the intensity with greens and white rice, the pork achieved a lingering but manageable heat.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.