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Mangalitsa Pork Belly Beauty

June 25, 2010

Kyung carefully adds the finishing touches to another artful, delicious presentation.

When we gathered together to try this dish, we were blown away the moment we laid eyes on it. As Michael’s New York head chef Kyung Up Lim proudly presented it to the table, we could just tell it was going to be delicious.

First impressions were absolutely correct. Melt-in-your-mouth tender, the braised Mangalitsa pork belly combines just the perfect amount of crusty surface with moist, succulent, ultra-tender, incredibly flavorful meat beneath. Spring vegetables including fresh-from-the-farmers’-market summer squash and zucchini, Kyung’s favorite pearl onions, and little grape tomatoes create a vivid backdrop of color and taste. A fresh pesto made with ramps (springtime’s wild leeks) and garlic jus add the perfect balance of complementary flavors.

Kyung's creativity shines on a plateful of food almost too pretty to eat—and definitely too delicious not to!

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