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Chimu and Uncommon Pork Belly


ChanchoChancho, fried pork belly, at Chimu.; Credit: Anne Fishbein

Need a visual aid for your print edition? Jonathan Gold visits Chimú. (“The first time I was there, the guy behind the counter apologized for the commonness of pork belly, which he insisted had become a cliché, but Chimú’s chancho, thick slabs of belly braised then fried to a supernal crunch, is the best dish in the restaurant, smeared with a spicy black-mint aioli and nestled into a bed of barley cooked down with tomatoes.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Mario Alberto Orellana's Chimú 
opens in Bunker Hill,”

LA Weekly