Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Cranberry Bean Sauce, Coconut Vinegar, Fresh Herbs, Red Onion, Pickled Chile | Chef Christian Truong of Si! Mon

Chef Deau Arpapornnopparat of Holy Basil

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura

Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Caramelized Parmigiano-Reggiano, Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, and Sweet Cicely | Chef César Murillo of North Pond

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám

Pork Belly, Shiitake Mushrooms, Soft-Boiled Eggs, Steamed Rice, Chile Oil | Chef Trigg Brown of Win Son

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio