Thai pork belly on brioche—Parkhurst Dining at FedEx Supply Chain, Pittsburgh
This sweet-sour-savory pork belly sandwich started a pork belly craze at FedEx Supply Chain, with Parkhurst Chef Don Ras braising pork belly in coconut and chilies then adding pickled red onion, crunchy purple cabbage, ginger-infused soy reduction for that mirror-like glaze. The popularity of this sandwich has led to a spin-off, the Korean cowboy, with gochujang barbecue sauce, kimchi and a fried egg.
Smothered pork medallions—Stony Brook University, Stony Brook, N.Y.
To celebrate Black History Month , Stony Brook’s dining crew teamed up with a series of guest chefs, including Chef Lindsey Romain, who served up Soul Food done right, including smothered pork medallions with gravy, caramelized onion and mushrooms.
Cubano trio—Centerplate at Hard Rock Stadium, Miami
For this year’s Super Bowl, Centerplate Chef Dayanny De La Cruz made history as the first female chef to host a Super Bowl. De La Cruz created a menu that telegraphed Miami’s rich culture, including major Cuban influences. This trio of sandwiches also showcased the many sides of pork: roasted, ham, pulled…the perfect winning recipe.