In this episode of Let’s Get Fat, chef-owner Ori Menashe of Bestia in Downtown Los Angeles shows senior editor Jeremy Repanich how to grill pork. Although when we say Chef Menashe “grills pork”, what we’re actually describing is a very precise and labor-intensive process that gives us a new appreciation of those two words—and the insanely delicious meal it produces. His 32 oz. pork porterhouse is one of his signature dishes at the restaurant, and it comes served with cured apples and greens.
To learn more about Bestia, read our sit-down chat with Menashe and his wife Genevieve Gergis, the duo behind the acclaimed restaurant.