Carolina Pork & Braised Beans: Grilled, smoked and braised cuts of pork, braised butter beans, seasonal herbs, johnny cakes and fried chicharrones
Credit: The Radical
A Fancy Take on Pork and Beans
Restaurant Olivia | Denver
Credit: Sebastian Isaia Kevin Chrisman
When Golden Hour, a tony hotel restaurant featuring a modern Southern menu, boasts that it goes “whole hog” on its Carolina Pork & Braised Beans starter, it isn’t talking in idioms. “Layers of flavor come from all the different cuts of the hog, and we do mean all,” says Kevin Chrisman, executive chef. “We combine a mix of different techniques, including making bacon from the belly and coppa di testa from the head, smoking and braising the hams and shoulders, producing a rich stock from the bones and grilling and thinly slicing the tenderloins.” The different cuts of pork are warmed up with braised butter beans in the smoked pork bone broth. The dish is finished with brown butter, lemon and “all of the herbs that are in season” and is garnished with heirloom corn johnny cakes and fried chicharrones.
Surprise is at the heart of its success, says Chrisman. “Many guests anticipate it being just pork and beans. While that’s the base, we hit you with the richness of the broth, the freshness of crunchy alliums and herbs, and the hint of lime right up front. And each bite brings a different cut of pork and flavor. It’s a familiar but elevated take.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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