Fort Worth barbecue joints have become influential for their interpretations of pork belly. Although burnt ends—bark-heavy chunks from the fatty end of a beef brisket—were first made popular in Kansas City, Heim Barbecue innovated by making bacon burnt ends, from pork belly. Dayne’s Craft Barbecue serves a “bacon brisket” that is neither bacon nor brisket but a whole pork belly that’s been seasoned, smoked, and sliced like a beef brisket. I’ve seen both dishes copied in joints across the country. When Brix Barbecue opened its permanent location, on South Main, owner Trevor Sales wanted a signature smoked pork belly dish too. So he introduced the Texas porchetta.Porchetta (pronounced “por-ketta”) is an Italian specialty that uses an entire pig or the deboned rib section of a…
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