Unless you plop a big honkin' piece of chicken fried pork belly
crouton, as Michael Ruhlman calls it, on top. Some foods, when
I read about them, make my salivary glands go into overdrive.
There is a bowl directly beneath my chin right now.
This chunk of pork belly will have been braised, or confited,
leaving the meat extremely tender, and its fat on the edge of
liquid. By coating this chunk with flour, eggwash, and panko
crumbs and then deep frying, the result is a crunchy
exterior enveloping a core of molten fat and the most tender
pig meat you've ever come upon. It's not an everyday meal,
but one that you must try at least once. Grated cheese optional.
I'm sure the dressing is phenomenal, but after the pork belly, the
salad is the garnish.