Bacon is great, and charcuterie quality is at an all-time high in Los Angeles, but with so many creative uses for pork, why not focus on composed plates? The city has plenty of pork practitioners. Yes, chefs like Brendan Collins (Waterloo & City), Casey Lane (The Tasting Kitchen), Kris Morningstar (Ray’s & Stark Bar) and Ray Garcia (FIG) have an affinity for pig, but their dishes are often subject to availability. Here are 12 of the best preparations of the magical animal, all available on a regular basis.

1. Pig ears – Animal

Pig ears – Animal

Animal has become synonymous with more than just a Muppet thanks to chefs Jon Shook and Vinny Dotolo. However, the no-holds-barred duo does feature an Animal lunchbox behind the bar, honoring their furry patron saint. Most parts of the pig have made their way to the minimalist restaurant’s menu over the years, perhaps none better than pig ears. The crunchy but forgiving ears come tossed with tangy chile-lime vinaigrette. The yolk from an over-easy fried egg serves as a supplementary sauce, and scallions add texture.

2. Pork spare ribs - Chang's Garden

Pork spare ribs - Chang's Garden

Steaming isn’t a cooking process that typically generates big flavors, but that can’t be said for Henry Chang’s Shanghai-stylepork spare ribs. Lotus leaves cradle glutinous rice-wrapped ribs, which absorb delicious pork juices during the cooking process. The pork pulls easily from the bones, and chile flakes add a spicy intensity to the rice and ribs that lingers on the tongue. Just unfurl each leaf to find an integrated porcine reward.

3. Tomahawk pork chop - Chi Ppacca

Tomahawk pork chop - Chi Ppacca

Chi SPACCA is a Mozza Restaurant Group upgrade of their temporary Salumi Bar from Nancy Silverton, Mario Batali and Joseph Bastianich that features longtime Mozza chef Chad Colby's prodigious culinary talents. He’s built a textbook Italian charcuterie program, which is on display in a temperature-controlled chamber. Still, the restaurant’s pork-fueled charms extend to the almond wood grill, which yields a dramatic tomahawk pork chop. The monstrous 42-ounce loin and belly are seared on the grill, finished with fennel seed and fennel pollen, sliced and served. The only question is who gets the bone.

4. Suckling pig - Cliff's Edge

Suckling pig - Cliff's Edge

Chef Vartan Abgaryan has transformed Cliff’s Edge from a great place to grab a drink on the patio to Silver Lake’s only destination restaurant. He preaches seasonality and his “farm to plate” approach extends to pork. For a multi-part suckling pigdish, he crafts a meatball-like crepinette using the pig’s head, trotter and butt and seasons liberally. Pork belly gets seared before enjoying a slow braise in pork stock. Naturally, pork loins sport bacon coats. To temper all this richness, Abgaryan plates sweet potato puree and multiple preparations of Savoy cabbage: braised squares, charred “ribs” and pickled quenelles.