I spent the last month in the Philippines where, on a daily basis, I
ate all manner and part of pig—the face, chopped and served
sizzling with fresh chilis and lime; an ear, slow-roasted over a fire;
the lungs, braised in vinegar; the skin, deep-fried and served piping
hot; the foot, also fried, crispy, and accompanied by soy sauce and
spicy vinegar. There was also longanisa, the sweet sausage that
greeted me every morning at the breakfast table. I’ve been
pork-spoiled, and while I remain devout in my love of eating pig, this
total pork saturation has left me, upon arriving home, considering a
weeklong liquid diet or cleanse to clear the pipes and start fresh.
But that was before an e-mail titled “Praise the Pig” landed in my
inbox, announcing that for the month of March, Monsoon will
feature Mangalitsa pork on its menu. There’s been a lot of
excited talk in the food world about the Mangalitsa pig, aka “the Wooly
Pig,” since last fall, when Spokane’s Wooly Pigs became the U.S.’s sole
provider of this pig beloved for its exquisite marbling and flavorful
fat. I’ve yet to try the Mangalitsa, but Monsoon’s chef/owner Eric
Banh’s endorsement already has me swooning: “I like the pork, because
when you smell it, it smells so clean. The flavor is rich and there is
a sweetness.” I just looked over the menu; there’s nothing like the
words braised and lacquered pork belly to get a girl excited
about eating pig again. 
Monsoon, 615 19th Ave E, 325-2111.
