112744 Wed May 07 18:05:28 -0700 2003 4 7 Chicago Area 0 612601 I am surprised to see no comment here on the NY Times piece about the trend/fad/godsend of pork bellies as a menu item in NYC restaurants. One excerpt: "Bacon in its raw, uncured state, pork belly is the fattiest part of the mature hog, thick stripes of pure white fat and rosy meat....But now, pork bellies, along with other rich, unabashedly fatty cuts of the pig, have landed right on the menu... Whopping chunks of pork belly are being served at WD-50, Alain Ducasse, DB Bistro Moderne, Zoë, 66, Brasserie 8 1/2 and 11 Madison Park. Filmy slices of lardo — pure white pork fat — are proudly presented at Le Cirque 2000 and adorn a buzzed-about pizza at Otto" Can I sample this here, in my town? Here, in the hog butcher to the world? Wed May 07 18:05:28 -0700 2003 0 Shasson 1 612602 I thought I had seen pork belly on Blackbird's menu. I would hope to see it on more menus as it really is quite good, or at least it was the two times that I had it, both in London. Wed May 07 18:15:37 -0700 2003 612601 0 MAG 2 612603 It's not news until it hits NY... I've seen it or had it at Blackbird (seen), Le Francais (had), Everest (seen) and others for some time. On the Chinese side, try the pork belly and oyster hot pot with baby bok choi at Silver Seafood. Hey, no one lives forever. Wed May 07 18:30:37 -0700 2003 612602 0 JeffB 1 612610 The only place I have had pork belly has been at Chinese places. It has always been one of the best dishes on the table. At a recent meal at Mandrian Kitchen, the stuff pretty much melted pleasently in your mouth. I have also had a very good version at Moon Palace. Slightly related is hocks or elbows or knuckles. (I guess related because of the fat.) The Berghoff still offers one the old fashioned way with plenty of thick rind to work through. Lao Sze Chuan offers them in a few versions, all delicous. Wed May 07 19:08:55 -0700 2003 612601 0 Vital Information 1 612912 On both occasions I've had to visit the recently opened Pinay Deli (corner of Kedzie and Elston), they've offered at least two stewlike dishes incorporating large and plentiful chunks of pork belly. The first time these included adobo. And today they're serving it in estofado, along with pieces of chicken. Additionally, I noticed that on weekends they serve "lechon pork belly" for only $5.75 a pound. But I've yet to try it. This place, which is primarily take-out, offers a large rotating selection of filipino dishes--at least six daily, most of which have been new to me. I'm working my way through before posting something more comprehensive. Thu May 15 18:54:57 -0700 2003 612601 0 m'th'su