Hope you're hungry Richmond; the pork belly is hot

November 1, 7:11 PMRichmond Comfort Food Out ExaminerEmily Mchenry

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Making the rounds to local Richmond restaurants these past few months revealed a common obsession...pork belly. Its appearance on several local menus sparked foodie interest. Could this humble cut of pork really fetch 23 dollars for a 6 ounce portion? Apparently the answer to that question is a confirmed yes.                                                                                                                                                 This cut of meat has been commonly used in Korean and Chinese cuisine for centuries. The popularity of the cut may have been brought on by a May issue of Food and Wine magazine containing a recipe for Pork Belly with Buckwheat Spaetzle and Collards. Sam Beall's Blackberry Farm in Tennessee produced this tantalizing recipe and Richmond responded.                                                   Fan restaurant Acacia Mid-town's sampling is served crispy with raisin onion marmalade and goes for 9 dollars a plate. New restaurant sensation Balliceaux's crispy entrée pairs with celery bean sprout fritters and pan sauce for 17. For a French spin try a tasting or full portion of Can Can's grilled version with creamed corn, cranberry beans, roasted corn, and pork jus. Economic times are tough but the Richmond restaurant scene is offering up this comfort food with creative flair. There may be a future for the humble little cut of pork most lovingly called bacon.