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| - What started as "dinner" quickly became an evening of my wildest pig fantasies.
We started at the top: pig ears, sliced thin and served in a heap of fresh herbs. Pungent, savory, addictive.
We moved down to the neck, stewed and plated solo, white rice on the side. Fragrant, tender, and too good not to use your hands a little (a lot.) Once you go neck, you never go back.
Even further down... Pork ribs in a clay pot. Served alongside salty, saucy eggplant and potatoes, piping hot. Damned if we waited for it to cool to a reasonable temperature.
Lastly, mouth-first into unknown pig part territory. Pork and Napa cabbage, entwined beneath the doughy folds of soup dumplings.
If you are what you eat... Let's just say I'm f*cking awesome.
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