Courtesy of Seannie Cameras/One Vision Productions

Try pork belly meat, sandwiched between two glazed doughnut buns.

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!