Ricky Bobby can kiss my ass, because placing 2nd in the Pork Experiment Competition this past Sunday was worth every second lingering over the fiery grill and roasting oven. After being reminded Thursday night by the events curators Theo and Nick, I spun my culinary gears hard and fast to come up with a dish capable of pleasing even the noblest of swiney sages . With Megs as my sous chef and the devil at the wheel we cranked out hundreds of made-to-order samples for the Durham crowd.
I chose to rework my first recipe of 2012 on giusto, Porchetta Sammies, by turning up the heat with the multi-purpose spice you’ve all grown to love: Vesta. The running title was Vesta Porchetta Crostini with Meyer Lemon Salsa Verde. Luckily, the dish was a huge success, “selling” out completely and earning the 2nd place award for Fan Favorite. Hands down, the cook-off was the best culinary event I’ve ever been to, chock-full of great music, great beer, cheering fans, gracious friends and a complete adoration for the day’s star product: NC Pork.
To give the entire recipe would be 1. Long and 2. Out of proportion considering how much pork I cooked, but here’s the Spark Notes version:
1.ROAST PORK SHOULDER COVERED IN GARLIC & HERBS FOR 8 HOURS OR UNTIL EASILY PULLED APART, CHOP ROUGHLY. 2. DOUSE HEAVILY WITH VESTA & MIX TO COMBINE 3.GRILL SLICED BREAD UNTIL GOLDEN BROWN. 4. TOP BREAD WITH PORK AND TOP WITH SALSA VERDE MADE OF MEYER LEMON JUICE/ZEST, OLIVE OIL, PARSLEY AND CAPERS.
(Taking a written speech from my pocket) I’d like to thank Theo, Nick, Maya and the entire Brooklyn Brewery/Food Experiments/Motorco staff for putting on a stellar battle. Congratulations to all of my fellow competitors, especially the day’s winner with their creative and delicious Bacon Maple Ice Cream. Thank you Sarah Matista for her righteous photography skills and expansive documentation of the day’s fun. Thanks to my Pop’s for inventing Vesta and giving me a helpful boost towards the finish line. And finally, thanks to all of the friends, family and new fans of giusto who voted so adamantly for my dish and earned me a long desired culinary trophy. Food Experiment 2013 can’t get here fast enough!