Sister blog Multi-American‘s series on unsung ethnic food delicacies has left me thinking: Sure, D.C. may have plenty of the kitfo mentioned, but this is also the city where cultures and worlds collide. What about fusions?
Enter the pork belly doughnut, which will debut this weekend at U Street Music Hall. Pork belly is common fare in many Asian cuisines, and its popularity in the U.S. is growing. And doughnuts, well, Homer Simpson, stereotypical cops, Krispy Kreme – need I say more? These two treats were brought together by Toki Underground chef Erik Bruner-Yang, the same man behind the pho dog. U Street Music Hall owner Jesse Tittsworth recalls on his blog what he thought when Bruner-Yang first presented him with the pork belly doughnut:
“I already know this sounds like the most bizarre combination on the face of the planet, but I’m fairly certain I fell in love at first glance…. The pork was deliciously fatty, perfectly seasoned, tender and the saltiness was beyond amicable with the sweet, crisp outer shell of the grilled [doughnut].”
Alright D.C., the challenge is on: can you think of a more unusual, yet delicious, fusion than the pork belly doughnut? Let us know!