Slow-cooked suckling pigs are everywhere these days, and Midtown newcomer La Fonda del Sol is no exception. In his second video in an ongoing series, La Fonda executive chef Josh DeChellis demonstrates his spin on the classic dish served with smoked dates and almonds, walking curious diners through the process from butchering to plating. Squeamish diners beware: a half pig carcass does get some screen time (212-867-6767; reserve online).