We’ll admit it. We’re fully obsessed with pork bellies. The belly, for those of you who aren’t total gluttons, is the part of the pig that, when cured, can be used to make bacon and pancetta. It can also be cooked whole for a vast variety of delightfully rich dishes. Below, three of Boston’s best.
•Kaya offers a feast fit for a king with their Bo Ssam: steamed pork belly, napa cabbage and homemade sauce. The cabbage cuts the belly’s unctuous richness just enough that you won’t feel too decadent afterwards.
•The pork buns at Myers + Chang are very similar to those at New York’s Momofuku Ssam Bar, but since they’re also one of the world’s most delicious substances, we’ll forgive any lack of originality. Braised pork belly is tucked into steamed buns, along with a brandied hoisin sauce and cucumber for heaven in your mouth.
•At Radius, the pork belly comes out crispy and surrounded by bok choy, manila clams, mussels, cilantro, and a coconut nage. Clams and pork belly are basically the best combination ever, so the dish is a winner from the description alone.