oh my darling... oh my darling... oh my darling pork belly!
this dish was phenomenal! mr.bunnie has made Nobu's version of this dish before with crab and i liked it alot. But his spin on this dish made it even better. i don't think he has ever heard so much squealing from me on how wonderful this dish is and how tasty it was and how the sauce balances out the fattiness of the pork, the slight kick of spicy from the serranos, etc.... you get my drift.
with my current layoff at my extremely-loved bridal mag, i have spent the past few days racking my brain on how to maintain and fulfill our love for good food without breaking and sustaining the bank. Even more so, how will we survive until our wedding? or more so, how to pay for it.
Anyways, back on a happier note – this dish was spurred up by the want of pork belly (lechon) from our favorite filipino restaurant in cerritos. So by conserving gas, money, and time – we went to 99 ranch and got this slab of pork belly for $7 which was easily two meals for two. Out came one of the best dishes mr.bunnie had EVER made. I did help! Don't think all i did was eat — i washed and pick off ALL the cilantro leaves. :) Trust me, I'm not always this spoiled. Heh.
mr.bunnie and i have always had this discussion – beef vs pork, what is better? i've always been a beef fan and him, pork. but i can say with ease that this specific dish has turned me into a pork lover. Convert? Not necessarily but very close. The layers of alternating fat and pork with a deep cripsy outer skin just cries to be eaten. And with each bite of crispy fat topped with a mixture of paper-thin sliced red onions, serrano chilies, and cilantro (that i washed and picked off) was heaven. I can't even begin to talk about the sauce — may you be lucky to be one of our friends that get to try it!
This dish will definitely be on the menu at our future restaurant. Keep an eye out for it! It will keep you coming back for more.