Pork Belly Restaurant
Place Category: Restaurants and Tabby
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Pork BellyStirling Dickinson n. #10Hours: 10 AM – 7:30 PMClosed MondayDelivery: Uber EatsChef: Erick MedinaAll safety protocols followed; Masks removed for photos only.
Health First certified by the city of SMA
A unique restaurant, coffee for food lovers.We specialize in the special, offering a welcoming dining experience for couples, families and foodies.
A base of pork but having a variety in the menu of fish, poultry and vegetables (organic).
Specials all week long and for vegetarians.
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VIP Discount 10% off when paying cash
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6 Reviews on “Pork Belly Restaurant”
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A most welcomed arrival to Stirling Dickinson is Chef Erick Medina and the newly relocated Pork Belly. With a great new concept he’s currently working towards – Smoked BBQ downstairs and Organic and Vegetarian on the upper floor – Chef Medina is committed to growing all of his own vegetables for the restaurant. They’re already using homegrown citrus and herbs from the back gardens, making bacon (bacon lovers, get your taste buds up because this is some of the best homemade bacon in SMA – I would go there just to eat the bacon) and their own ketchup (go ahead, diners have been known to eat it by the spoonful.
All the breads and desserts are made by Chef Medina’s niece, Brenda Cuellar Medina, who studied Culinary Arts and Food Science in Mexico City at CESSA (Centro de Estudios Superiores de San Angel).
The king of what’s expertly crafted inside Pork Belly, a large black smoker, was made by a local craftsman and sits inside the restaurant; ready to fire up to smoke the meats and vegetables in the early morning on both Tuesday and Thursday.
We’re a burger hound; there’s nothing we love more than a great burger and this one hit the high mark. Even the French fries were impressive; sprinkled with malt vinegar and topped with Parmesan cheese. The Mac and Cheese is to die for; made with Manchego, cheddar and that magical ingredient: blue cheese. We like good Brisket; it’s on the top 10 list of our favorite foods. Round 2 this week: a Brisket and Grilled Cheese sandwich and Brisket Chilaquiles. With premium homemade bacon on the menu, doesn’t a BLT sound like the perfect choice for lunch? Also on the menu is the restaurants namesake: Pork Belly. Chef Medina has a first-rate assortment of both meat and vegetarian choices on his menus.
Although burgers and fries are not a pair I would ever order for delivery, the leftovers reheated perfectly the next day. Even the French fries, that had been previously cooked on the crispy side, remained crunchy after we reheated them.
Pork Belly has a great family; their staff provides excellent service during your visit. Pork Belly’s new home, recently remodeled by Chef Erick Medina, has only been open for a week.
Jose Ignacio Avila Padilla (Nacho), is the new Manager/Bartender. His signature drink is the Pork Blvd: a blend of Whiskey Bourbon en Fat Wash of Bacon with Campari and French Dolin Vermouth. When we left, Nacho was busy creating new cocktails from EEK’O Organica; a artisanal juice line from Mexico.
From Kansas City, Memphis, St. Louis, Tulsa and Central Texas, we love BBQ so much that we’ve traveled just about everywhere to eat it. The techniques and taste may vary but two ingredients remain the same: smoke and meat. We even went to the Memphis World BBQ Championship one year to spend the week with the judges.
How crazy is it now that we’re adding Pork Belly to our list of favorite places to eat BBQ. After all, SMA is not the most logical place in the world for BBQ. And to think that it was all made possible by a very passionate, bearded smoke chef from London.
Thanks to all of those who took the time to review Pork Belly here. The good reviews prompted me to drop in last night. Oh my!
I decided to take my cardiologist's advice and order the beef marrow bone–a humongous bone, sliced neatly in half, seasoned and roasted and dripping with marrow and fat, which you spread on equally flavorful toast–along with a properly fatty rib eye, with plenty of pink showing. I didn’t have enough space left for the chocolate mousse.
They nailed the cooking, the friendliness and the coziness. Fair prices, too. Let’s keep these guys in business!
“Catching a little swine fever at Pork Belly”
Read the review by Don Day. http://dondayinsma.com/2016/01/17/catching-little-swine-fever-pork-belly/
“Best Risotto Ever”
Our first visit to Nomada was a delightful experience. The outstanding Risotto and delicious ribs will bring us back often. We also enjoyed the fresh tuna salad and potato side dish. The service was equally excellent and we loved watching the attention to detail of the entire cooking staff. Prices were very reasonable and portions quite ample. Nomada is located within Centro Mercado in the very back.
Visited August 2016
Excellent meal today at Pork Belly Restaurant, Cinco de Mayo #10. Fun ambiance, great service, complete menu. Chef Erick Medina Guisa welcomed us. He took great care in attending to detail in preparation & presentation of food. Pork belly and ribs were well seasoned and cooked to perfection. Open 6 days a week/closed on Monday. Follow them on Facebook.
Voted one of San Miguel’s Top Ten Restaurants in 2016! See the article.
“This is superb!!!”
I found the place driving by, there was a painted sign with the name of the restaurant and a drawing of a pig , and I thought this is my place!
I was not wrong, it is a new restaurant, Erick the chef/owner work with his wife, they do a great job , the decoration and setting is simple and clean, the service is great, and they try to accommodate what ever you need, I over heard the chef talking with a lady at the next table asking for something
It was not in the menu, and he said ” don’t worry will make
It for you” that is amazing!!!!
Now the food, I went there because of the pork belly , I had it, I ate it and I love it, a nice piece of belly, soft and tender cooked in orange juice reduction, I didn’t want it to eat it because I didn’t want it to be gone! I wanted to last for ever.
The special was octopus, my friend had it and also was a wonderful dish.
Great job Erick !!!!’
Visited January 2016