At Animal, chefs Jon Shook and Vinny Dotolo top their crispy pork belly with spicy slaw. At Palate Food + Wine, Octavio Becerra changes his pork belly accompaniments on a regular basis. A recent version featured sauteed spinach, farro and blood orange. Both bellies are so good that I can’t decide which is better. Vote for your favorite.

Photos courtesy of Matthew Kang……..ANIMAL vs. PALATE FOOD + WINE

If you have any suggestions for future food or drink showdowns, please comment below.

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1. mattatouille, July 8, 2009:

   If it helps any, the pork belly at Animal is topped with a kimchi slaw while the Palate one has sauteed spinach, farro and blood orange, though that preparation changes often.

This entry is filed under LA Culinary Compass.