Lying in bed with my foot above my heart, I've had a lot of time to think about what I'd be eating if I were anywhere but here. At first I thought about pork belly. These days it's hard to find a modern restaurant that doesn't serve the stuff. David Chang kick-started the trend, at least in New York, by slipping fat chunks of pork belly and slim slices of cucumber into pale buns slathered with hoisin. This seductive combination of sweet, salty and smooth catapulted this hitherto cheap meat into instant fame. Before long we were being offered slabs of uncured bacon on every menu.
Dreaming of Uni
Dreaming of Uni
Dreaming of Uni
Lying in bed with my foot above my heart, I've had a lot of time to think about what I'd be eating if I were anywhere but here. At first I thought about pork belly. These days it's hard to find a modern restaurant that doesn't serve the stuff. David Chang kick-started the trend, at least in New York, by slipping fat chunks of pork belly and slim slices of cucumber into pale buns slathered with hoisin. This seductive combination of sweet, salty and smooth catapulted this hitherto cheap meat into instant fame. Before long we were being offered slabs of uncured bacon on every menu.