Chimu and Uncommon Pork Belly

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,”

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