Mr. Pork Belly

Oh pork belly, how far you've come. You're the new darling of the restaurant world, and your resplendent fattiness is no longer spurned but adored. Look at all your lovely fat:

So much fat that we had to slice the crackling away and pan fry it in order to obtain the appropriate (addictive, eaten before the plates made it to the table) crispiness:

We serve your tender unctuous meat with roasted fennel, braised red cabbage, scalloped potatoes and roasted butternut. After a week of brown rice and kale, your awesomeness is balm (metaphorical and actual) to our own bellies.