It’s coral pink, rippled with buttery fat and practically melts in your mouth. But rare pork, a new Toronto food trend, also contravenes Ontario food regulations.
Rare pork is on the menu at two trendy city restaurants, Bar Isabel and The Black Hoof. While the penalty for offering the dish can be $5,000 for each day its served, the two tastemakers consider it dissidence for the sake of flavour.
“You’re really sucking out the soul by cooking it until it’s grey,” said Jesse Grasso, head chef at The Black Hoof, which has served a lightly seared pork carpaccio for a few weeks now.
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