It doesn’t get more diabolically delicious than fat little chunks of juicy pork belly, battered and deep fried and topped off with Maker’s Mark infused maple syrup. I mean really. Really! Did you process that? Pork belly donuts, people. Pork belly freakin’ donuts. It’s almost wrong how gluttonously awesome I think this is. Almost.
These tender mouthfuls of pork belly, moist and fluffy in their little coats of batter and syrup, were courtesy of The Sycamore, a funky, laid-back bar in the Mission (where thanks to food like this I now regret not living in). To sell these at a place that focuses on alcohol is just pure evil genius. I’d have a hard time turning these down sober, but put so much as one drink in me and chances are I’m gonna be wolfing these down by the dozen.
Lucky for them they come in orders of six and I was splitting them with two other people. But next time, pork belly donuts? I don’t think you’ll be so lucky.
Pingback: A chickenless, pieless chicken pot pie… and it’s awesome | La Buona Forchetta