If you’re a nutritionist and you’re reading this, first, shame on you.
Second, cover your eyes.
It’s pork butt, baby. As my BALTA friend Chef Nate Keller says, “Fat is flavor.”
“Servers didn’t bother to carve the mountain of meat. They didn’t give us any delicate way to do it, either. They just plopped it in the center of the table, handed out sets of tongs, left us to our own devices and let the pig scatter where it may.
“It was an ugly scene, and it was a beautiful one. We lunged at the flesh. Tore at it. Yanked it toward ourselves in dripping, jagged hunks, sometimes ignoring the lettuce wraps on the side so we could stuff it straight into our mouths. We looked, I realized, like hyenas at an all-you-can-eat buffet on the veldt, and I wasn’t surprised to notice other diners staring at us.”
That’s Frank Bruni, and That’s what I’m talkin about.