I have earlier indicated that pork belly is far from my favorite, and that remains true. But as establishments continue to hold it in a place of prominence, I’ll keep eating it. Part of that is as a service to my dear readers, but part of it is because I never give up on an ingredient, and know that the world of sandwiches holds a great many surprises. Take the above. It was plagued by none of the overly-fatty, gristle-ridden issues that normally turn me off pork belly. The pork belly in this sandwich was firm but not tough, well seared but far from burnt, and altogether pretty good. Still wouldn’t be my first choice, but it worked well here. And that’s good, because if it had fallen short there wasn’t much that could have come to the rescue. The rest of the sandwich was arugula, tomato, red onion and aioli on a Parmesan crusted roll. The arugula was plentiful, similar to but not quite as extreme as what they’ve got at Clementine, but that would hardly be enough to carry the sandwich. Luckily it didn’t have to, as the pork belly was quite good and made for a fine sandwich.