It’s the only way to redeem the catastrophe of the Chicken Caesar.  Wed it with pork belly that has been briefly cured, then gently poached in fat, cooled in fat, then sliced, breaded and deep-fried.  I want to say it again: Pork belly confit, deep-fried.  Oh, man it is soooo good. Following what I think is an extraordinary thread of comments on the Caesar Salad in America, for which I want to express huge thanks to those who took the time to write and argue; all of you help me to know what I think and I hope think better, and I am grateful—I humbly introduce … The Chicken Fried Pork Belly Caesar.  I didn’t do the croutons because of the crispy nature of the pork but Donna suggested that for a truly innovative interpretation, Read On »