What could be better than bacon? The way they make bacon at Roost. Whole slabs of smoked pork belly are braised, sliced, threaded onto a skewer, and seared on the plancha for irresistibly crisp edges. It’s finished with a sweet-and-tangy orange-gochujang barbecue sauce and served with a palate-cleansing salad of shaved Granny Smith apple, mint, and crispy shallots.
