Rye | Dallas
By Katy McCann
May 19, 2022
Tanner Agar
Quality ingredients prepared simply and with depth of flavor can be a menu win, but it’s likely the bonus of an eye-catching presentation that makes the Duroc Pork Belly Lollipops a top seller at Rye, an American small-plates concept. “The nature of the dish—just rainbow chard and pork belly—exemplifies our identity and shows guests that Rye exists to create delicious, unique and playful dining experiences,” says Tanner Agar, CEO and Creative Director of Walkabout Hospitality Group, parent company of Rye.
Seasoned pork belly is braised in burnt orange juice and bourbon, cut into circles and seared. The pork belly rounds are then plated on barrel staves studded with nails as lollipop “sticks.” This creative dish is served with garlic-wilted rainbow chard and a charred orange to squeeze over the top. “The pork has a slight crust, giving way to tender, rich meat,” says Agar. “The caramel and vanilla notes of the bourbon are balanced with the acidity of the oranges to highlight the pork’s natural flavor. Finally, the chard provides the bitterness needed to cut the richness of the fat.”
ABOUT THE AUTHOR
Katy McCann is a Maine-based writer, wellness and movement instructor, gardener and gin-and-tonic enthusiast.
From the Best of Flavor 2022 issue of Flavor & The Menu