Friday, April 11, 2014 at 8 a.m.
A cheeky little dish
As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enjoy complimentary samples from some of the city's best eateries, drink specials, live music, and more. Click here to purchase, and we'll see you there!
Last year, Corner Table
astounded us with their perfect pork belly
and now we're in love with another part of the pig as prepared by this expert team. The first time we tasted their take on the Char Siu we were blown away. Now we know we can count on this spectacular dish inside Corner Table's new location.
"I've been hoarding pork jowls," chef and co-owner Thomas Boemer said. When they make their move to the new location (inside the former La Chaya) later this month, this dish will feature prominently on the menu, which is a very, very good thing.
The glaze around the pork jowl is made with ginger, garlic, and Corner Table's own house-made hoisin sauce. The result is a mahogany colored crust that envelops that succulent meat. The bright orange sauce is made from a special Korean chili flake, which gives it just a little bit of heat that tingles on the tongue. The meat is paired with just barely crisped Brussels sprouts, a bright, grassy, toasty bit of awesomeness. Tiny mustard seeds roll through the mouth and pop with the most satisfying burst of zesty tartness to enhance the pork flavor. As stunning as this colorful dish is, it tastes even better than it looks.