Photo credit: Shauna James Ahern / Gluten-Free Girl
This is for my own reference. I need to figure out how to make these.
An excerpt from Gluten-Free Girl's description of this dish, brought by a guest to a bacon party she hosted:
[P]ork belly braised in aromatic Asian spices, cut down into bite-sized pieces, and then wrapped in bacon. Just out of the oven, these made us all slobber. I knew I shouldn’t, but I ate the first one in one gigantic bite. The rich, dulcet tones of pork belly sang out against the low bass notes of roasted smoked bacon and I wanted to join in with the heavenly choirs. But I just kept walking in the backyard with Monique, speechless, with bacon fat on my chin.This woman knows how to write:
There’s just something about bacon. Its salty, slightly-sweet crunch, the way it shrivels into itself when we fry it, the heavenly ahhhh one sighs when leaning in for a smell, and the way bacon seems to make everything, everything better. Some foods only mingle with a few others. They’re part of an exclusive club. Smelt ... tastes divine with a few friends. However, chocolate-covered smelt sounds like one of the candies from the Crunchy Frog sketch from Monty Python. But have you tried bacon chocolate? Oh god. Bacon is the most exuberant, open-minded host you have ever met. Everyone is welcome. The door is always open. The sunlight streams in. And bacon is equally happy to see everyone.(Thanks sistermaryeris and polarbear for the link.)