I consider it my solemn blogger duty to report that there may be something missing in your life. At least it was missing from my life until this weekend, when a trip to local Sacramento restaurant Roxy alerted me to the deficiency.
Pork belly.
Not pig stomach as my husband initially thought it meant, but pork belly - a tender, moist, rich cut of pork taken from the stomach region.
We had brunch at Roxy on Saturday, a rancher-owned restaurant where the quality of the meat draws locals out morning, noon and night. To be specific, the dish that blew me away consisted of the following: A crispy Southern-style biscuit topped with a slice of braised pork belly, melted aged cheddar, and a softly poached egg. Oh, and a few vegetables and greens, but they're not really the point here.
Have you ever cut open a delicate poached egg and watched the yellow yolk ooze over a braised piece of pork belly so tender that it falls apart when you cut into it? I highly recommend it if you haven't.
I now consider my duty complete.
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