The Seattle Post-Intelligencer's Hsiao-Ching Chou dissects the increasing popularity of what's always been my favorite cut of pork: "Forget oysters. If you want to get a chef all hot and bothered, whisper "pork belly" in her ear. "It's such an amazing textural experience," said Maria Hines, chef and owner of Tilth restaurant. "You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly, you have a thin crispy layer on top that's crackly when you bite down into it -- which you should never do in less than three seconds."
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