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.
Yup, the "belly bomb", ne plus ultra
ReplyDeleteWe live about 2 kilometers from a pig farm. We always know which way the wind is blowing!
ReplyDeleteAlas, poor Porky! I knew him Baydog! Where be your gibes now? your gambols? your songs? your flashes of merriment, that were wont to set the table on a roar? Not one now, to mock your own grinning?
Porky: "N'n'nope! Th'th'th'th'th' That's all folks!"
http://youtu.be/DH7qq7OjJO8
Pass the Crestor please! Although this dish looks and probably is great tasting, it does not fit in with my diet schedule, perhaps a Mahi Mahi fillet or a seared tuna steak would fill the bill.
ReplyDeleteGoing fishing today, don't expect to catch any pork belly although they do have a Pork fish down here. Cheers!
Well, at least you're calling it pig meat and not jambon.
ReplyDeleteBaydog, that is hard core, I am more of a Panchetta guy.
ReplyDeleteYour getting more like Paula Deen, she glops on all the butter, sugar, egg yolks, makes a dish then adds a sprig of mint leaves and says "you have to have your veggies". ;)
ReplyDeleteCharley......Paula Deen?
ReplyDeleteBTW, Panda's HAMlet quote above, in combination with Porky, is brilliant!!
ReplyDelete