Porcine Pleasures

center cut

Did you know that March 1st is National Pig Day?

My creation

I didn’t find out until recently, but once I did, I knew that as such big fans of the pig and her gustatory gifts, it was our duty to celebrate. Luckily, the fridge and freezer were well stocked will all manner of porky goodness, and the pantry with tasty accompaniments, so we put together our plan: Rancho Gordo Marrow beans, slow cooked and studded with chunks of Mike’s pork confit; center cut whey-fed pork chops from Bobolink, lovingly rubbed with a mixture of smoked paprika, fennel seeds and ground chipotle then seared to perfection; and chard wilted down in the same pan the chops had cooked in, lightly glazing the leaves in rich and smoky pork fat.

Dinner:  March 1, 2008

Dinner was set, and in the end it was delicious, but we had no intention of putting off our celebration until the evening – oh, no. Pork is fantastic any time of day, and we wanted some sooner rather than later. Bacon and eggs would have been a great choice, as would biscuits and good sausage gravy, but I was really craving Mexican, so we made our way to the Fort Greene outpost of Bonita for a hearty, pork-centric brunch. With full bellies and satisfied smiles, we drank a toast to the pig – a truly magnificent beast.

9 thoughts on “Porcine Pleasures

  1. Though I didn’t know about National Pig Day (and really, how sad is that?), I must’ve felt something in the air because pork was featured heavily at our house, too. Those chops look divine, and the confit? Droooool.

    I’ll be taking a field trip to Bobolink once our weekends are consistently warm around here. Any interest in making it an outing? 🙂

  2. Christ on a bike, Jennifer! I ate lunch not two hours ago and you’ve got me ravenous here. Culinarily speaking, I think the pig is the noblest creature, so wonderfully versatile and endlessly delicious.

  3. Jennifer Hess says:

    Amy – Ooooooh… that is very tempting!

    Melissa – Well, we have another slab of belly in the freezer (or two? I forget), so yeah, I think that’s doable!

    Terry B – SORRY! 😉

    superluckykitchen – Mark your calendar for next year!

  4. I, too, am devastated at my ignorance of National Pig Day. It is now marked, internalized, and next year there will be. A Party. I’m thinking slow-roasted belly with cracklin’…

    Thank you.

  5. I love good pork cooked well and you guys know how! Personally, I think there are way too many Americans who think that eating pork is unhealthy and end up excluding it from their diet. Sad.

  6. Jennifer Hess says:

    Marie – That sounds fantastic!

    Cee – Thanks! As I’ve said before, I think how the pig was raised is so important in terms of both flavor and nutrition. The pork we get is so far removed from “supermarket” pork it’s not funny!

    Erika – Thanks and welcome!

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