The belly of the beast

I was just now looking at the new menu from Mesh (Nicci posted it a few posts below) and see that it includes the latest in culinary chic: pork belly. Nineteen hour braised pork belly with sweet potato and apple hash and natural pan reduction. You'll find pork belly on the menu at Slims, where I first had it, Chalk and Seny. It has been delicious wherever I've tried it, but particulary at Seny, where it's in a cherry sauce. it's an interesting trend, I think it's the emblem of new nutritional ideas about low-carb being as healthy as low-fat, that animal fat maybe isn't as bad as we thought, I don't k now. It's also a great thing for a restaurant menu because it must be very hard to mess it up: it's so fatty that it could not possibly dry out. And it tastes soo good, the texture is so luxurious, and it matches up nicely with slightly sweet flavors or earthy accompaniments.

Has anyone else come across a good belly that I've missed?