Wafels and Piggies

By [Nancy J. Brandwein] 2010 was not a good year to be kosher's a year in which every other chef tried to turn a sow"s belly into a silk purse, in which the Spotted Pig"s April Bloomfield diagramed all edible piggy parts in an issue of New York magazine and in which bacon found its way into everything from marmalade to chocolates. In culinary circles it was certainly The Year of the Pig's and make that a Mangalitsa. Even the Belgian Wafels and Dinges cart, which is best known for sweet â??Dinges (toppings)'s like Belgian chocolate and gingerbread flavored spekuloos spread's has became passionate about pork and now provides these savory wafels: BBQ pulled pork ($8.50) and deBacon & syrup ($6). In an act of pure genius, W&D have managed to put the bacon inside the crisp but sturdy Brussels wafel. And not just any bacon, but chunks of the good stuff, the kind that doesn"t come in an Oscar Meyer vacuum pack. I also loved the way the warm syrup and confectioner"s sugar plays off the salty bacon. As I eat each square, I feel as if I am consuming the culinary equivalent of a calendar's only eight more squares left. And as I lick my sticky, salty fingers, I"m nostalgic for the year in which we went the whole hog. 's Wafels & Dinges Broadway & 116th St.ˆ on Mondays For all locations go to @waffletruck on Twitter 's Got a snack attack to share? Contact NBrand@aol.com