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salt + charcoal brunch

January 25, 2015

It was the smell that hit me first – the sweet and tangy yumminess that could mean only one thing – barbecue.  As we sat down I quickly located the culprit – the couple sitting next to us each had a plate with what looked like some pork goodness bathed in what had caught my nose’s attention. Turns out to be the daily special – marinated pork belly with miso barbecue sauce. Yes please. And did it meet the expectations set by almost olfactory hallucinations? Yes. Yes it did. Pork belly. That you could eat with chop sticks. Tender. Sweet. Tangy. With enough fat to make everything creamy and delicious.

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