Birch has been one of this year's sleeper hits, a fine restaurant in Hollywood that serves up a blend of British and globally-inspired flavors. For one of chef Brendan Collins's larger format plates, he's opted for a huge pork shank. Sure, the platter gets served almost like a Korean-style ssam or a Vietnamese feast, but the flavors are grounded in solid cooking. Here now, a rundown on this meat-heavy dish, and the process it takes to get to the table. See the gallery above and the descriptions below each photo for more on this dish.
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Birch's Massive Pork Shank Is an Epic Meat Dish Worth Sharing in Hollywood
It looks simple but it's a three day preparation.
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The mise en place. The pork shank comes from heritage pigs.
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The pork shank gets cured for three days in the mixture of salt, sugar, herbs, and spices.
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More mise en place
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The shank is roasted and basted with duck fat, caramel and fish sauce.
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The process takes about ten to fifteen minutes to finish off
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These pickled vegetables are typical in banh mi sandwiches
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Butter lettuce comes in for freshness. Because this is Hollywood we're talking about.
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Za'atar bread comes in almost like a spice-forward pita bread, and it's grilled on the plancha.
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It's quickly becoming a signature item, selling many of them every week.
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Originally served as a gyro with cabbage and yogurt, but they got bored serving that. They now serve it "banh mi-style"
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The finished plate. Tender meat, pull it apart, wrap with veggies and lettuce.
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Shank for days.
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