Pork Frontiers

I love chicharron or lechon kawali. Fried pork in all of its glory. Awesome, totally awesome.

So, everytime I go home for dinner my mom fries up some pork belly into crispy goodness. While she makes the chicharron, she berates me to exercise more and eat better. Really mom?

Anyway, my mom uses her convection oven to "fry" up the chicharron. She has never deep fried it. this got me thinking why hasn't anyone used duck fat to fry up pork belly? We have duck fat fries why not duck fat pork belly? Oh damn and after we fry up the pork in duck fat we can top it with some sauteed foie gras. Super yummy.

I am trying to imagine the flavors of duck fat fried pork belly and all I can think of is a point break with perfect 7 foot waves and I am out there with friends and family with my new fish surfbaord from Patagonia. Yes we are talking about being in heaven.

Anyway, what I am praying for and what I am asking of Jay and his Hampden Project is to make this dish. I am dying here thinking about pork belly fried in duck fat with a huge mound of rice and some vinegar with chopped up garlic and cracked black pepper dipping sauce.

I think this could start a new movement called new modern filipino cuisine. What about homeade noodles for our pancit? Or pork sinagang with pork broth. If we want to continue down the vein of duck fat frying...why not lumpia, or soft shell crab, or taking a california roll and pankoing it and frying that in duck fat?!?!?

I'll stop here I need to fry some pork.