We dream of returning to restaurants around the globe just for one dish. Made in Belfast is one of those restaurants, and the dish (above) is the “crispy outdoor bred pork belly.” It's on the menu in every season. Only the accompaniments change. In early November, the pork belly came on a bed of mashed potato and roasted squash with two kinds of croquettes. One contained black pudding (blood sausage) and apple. The other had roasted pulled pork. Pieces of broccoli and cauliflower nestled beside the meat, while a cabbage-carrot slaw in creamy sauce puddled on one edge. The garlicky pork jus pulled all the flavors together. This was a brilliant 21st century adaptation of traditional Irish fare. The veggies were fresh and bright. The...Read More