On Tuesday, I went to another meeting of the German Meetup group. We had coffee at a Starbucks and best piece of information of the evening was: I was told about a German butcher shop where I can get “Bauchfleisch” (pork belly). Oh, if you could see me drooling right now.
I know, I shouldn’t be talking about pork while everyone and their brothers is worrying about the swine flu. But just to clear up the confusion: eating pork does not give you the swine flu, ok? (Neither does reading the word “pork” or “swine flu” on my blog. I checked.)
So, I’ve been inquiring for a while, if – and if yes, where – I would be able to get fresh pork belly. The pork selection in the supermarket is astoundingly sparse, to say the least. The only pork meat I’ve seen in supermarkets are pork roasts, pork chops, pork ribs and smoked pork chops (rarely, though). Bacon is made from pork belly, but for some reason you can’t get it uncured or unsmoked.
But hands down, fresh pork belly is THE best meat for BBQs.
Tomorrow J and I are planning to see Susi and her J for a BBQ and I am determined to make a stop at the German butcher shop and see if I can pick up some fresh pork belly before we go. That would be the highlight of my weekend: first BBQ this year AND pork belly :)
And now, I will stop talking about it. Saying it over and over somehow makes it sound “gross”.