So, I went to the butcher’s yesterday and asked them for a whole chunk of pork belly for thịt heo quay–just the meat, no need to prepare it in any special way or anything. I should have known something was up when the butcher looked at me oddly, but I didn’t twig until they asked me “so, what are you going to do with it exactly?”. Then I remembered that the French tend to buy pork belly in little chunks to use as lardons or bacon, and that people wanting a huge uncut chunk of pork belly with the skin on were not exactly common… [1]

Darn. Last time we moved, it took more than 3 visits to the butcher’s before I got flagged as “that girl who makes the weird recipes with our meat…” [2]

Current mood: amused

[1] Bit surprised though, because the neighbourhood is fairly cosmopolitan, and I can’t believe I’m the only one in need of that kind of ingredients on a regular basis…
[2] It took about a year and a half for my butcher to work out something was up–after repeated requests for minced unsalted pork meat. (again, not so much a French ingredient. At least I assume not, given the reaction)

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