Can we move on from pork belly?...

Maybe it's just me and everyone else can't get enough of it, but I am so tired of seeing pork belly...well...everywhere.
It seems like chefs can't think for themselves and be creative. Everyone seems to be jumping on the bandwagon.
I've had it and I don't see what all the fuss is about. There are so many great ingredients out there...not sure why this item is now on just about every menu.
When will the fad subside?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed