I have to give a shout-out to my new hero, Daniel.

Daniel recently hosted the pork fest to end all pork fests with over FORTY POUNDS of pork—and he even made porcine desserts. This was the incredible menu:

  • Brined pork tenderloin on crostini with a puree of sweet potatoes and bacon
  • Mini pork burgers made with Italian sausage and potato rolls
  • A beautiful smoked ham hock terrine

Yes, those were just the appetizers…

  • First Course: Boiled bacon with a star anise, coriander & cinnamon rub and a port & honey glaze
  • Second Course: Pork belly braised in chicken stock and soy sauce (this sounds a little like the incredible Su Dong Po pork I made a while back)
  • Third Course: Pigs head (sweetbreads, tongue and ear) fried in butter
  • Fourth Course: Pork loin roast stuffed with bread cubes, bacon, garlic, rosemary and parsley

Are you salivating yet? But wait! There’s more…

  • Fifth Course: Sixteen chop crown roast
  • Sixth Course: Roasted and salted pork shoulder

And now for dessert…

  • Dessert One: Pierre Hermes Suzy’s Cake with toffee bacon and caramel ganache (yes, I said TOFFEE BACON)
  • Dessert Two: Bacon brioche pudding with a sugar bourbon glaze

Pictures and a detailed account can be found here and here.

Bravo Daniel. Next time, I’d like to be invited ;-)