Mangalitsa Belly Braised In Soy Sauce
I slowly took a bite into the piece. At first the soft and gelatinous skin give a tiny bit of resistance, before letting my teeth penetrate through to the warm soft flesh. The fat is silky smooth, with a much finer and delicate texture than any belly fat I have had. Just when I was savoring it the piece melted in my mouth into this intense liquid that was every bit as good as seared foie gras but without any of the organ aftertaste. It was heavenly. When I finished the belly pieces the rice is coated with the same flavor that reminds me of the two tiny pieces of heaven I just eaten.