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.
Birch's Massive Pork Shank Is an Epic Meat Dish Worth Sharing in Hollywood
It looks simple but it's a three day preparation.
- The mise en place. The pork shank comes from heritage pigs.
- The pork shank gets cured for three days in the mixture of salt, sugar, herbs, and spices.
- More mise en place
- The shank is roasted and basted with duck fat, caramel and fish sauce.
- The process takes about ten to fifteen minutes to finish off
- These pickled vegetables are typical in banh mi sandwiches
- Butter lettuce comes in for freshness. Because this is Hollywood we're talking about.
- Za'atar bread comes in almost like a spice-forward pita bread, and it's grilled on the plancha.
- It's quickly becoming a signature item, selling many of them every week.
- Originally served as a gyro with cabbage and yogurt, but they got bored serving that. They now serve it "banh mi-style"
- The finished plate. Tender meat, pull it apart, wrap with veggies and lettuce.
- Shank for days.