8. Course 6: Pork Two Ways: Chicharrón of pork belly cooked 12 hours and a 2-hour milk-braised pork tenderloin glazed in tamarind and palm sugar, served over sweet potato reduction and spiced pork gravy, with garlicky green beans and carrot straws. Served with a Chilean merlot. Large for the last item; would have been better smaller or sliced up.

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