Pork – did someone say Pork?

A lifetime ago I used to work as a floor manager in a fantastic restaurant in DC called Kinkead’s and owner/chef Robert “Bob” Kinkead used to always say, “No fat – no flavor” so although it’s a seafood restaurant, he was a big believer in using pork products to flavor the seafood dishes. 

Fortunately for me, I enjoy eating meat – all kinds of meat.  As a lapsed Catholic, I may not practice by attending mass on a weekly basis but I do participate in Lent.  What does that mean exactly?  I spend 40+ days sacrificing something during the period of time leading up to Easter.  That sacrifice is eating meat.  People tell me that I can take Sundays off but I do it 7 days a week.  People sometimes ask, “Does chicken count?” and yes – it counts as meat.  I do allow for seafood.  You may ask, “What does this have to do with pork?”.

Korean BBQ at Honeypig
The motto no fat, no flavor does not apply here.  Pork belly has a layer of fat on it that makes it one of the most delicious cuts of meat.  Bring a chef to a place like this and they might turn into a kindergartner who is just learning the concept of sharing.  Tasty spicy pork belly – how I will miss you so!
Lent is fast approaching and I always eat my favorite meals that comprise of meat.  As a faux New Orleanian (I graduated from Tulane University), Mardi Gras is a HUGE deal and Mardi Gras is the day before Ash Wednesday, which commences Lent.  This year my meat hiatus starts on February 17 so I have less than 6 days to eat said favorite meals.  Last year it was easy breezy.  This year it’s a whole different story.
I am experiencing (along with the rest of the Washington, DC metro area) the deluge of snow from this past weekend’s 18″+ and it has HALTED all activity.  This has put the brakes to my regular list of must eats.  Will I make it?  Let’s see how the week will unfold.
Where do you eat to get your meat on??
MXM

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