Pork

One more food post, and then i’ll take a break from them.

Pork is in the news.

First, it’s Big Chef Tom’s Belly Burger on Howard between 11th and 12th.  I went there for the first time a couple of weeks ago when i was on the way to an appointment and had neglected to bring my cell phone, so of course they were short handed and totally hammered when i arrived.  As the appointment time crept nearer and nearer, the wait became increasingly agonizing, but just as i was about to give up Tom picked up on my distress and expedited my burger.

Sure am glad he did, as it was fabulous.  What did i have?  Well, the signature item here is a patty of ground pork belly grilled to perfection and mounted in a bun with a wide variety of options.  Scroll down in the above link to see the choices.  For my first visit, i had The Classic, with fried chili pepper aioli, tomatillo relish, and Cotija cheese.  Not particularly large, but so rich that it was totally satisfying.

My second visit was last Thursday, when i in no rush, so i caught them in a slow period and got my burger (the Classic, again) very quickly.  Had to eat it slowly to kill time and was glad i did because that way i got to more fully appreciate its many excellencies.

I went in again today and had the Philly with sauteed broccoli rabe and sharp provolone.  Also delicious.  I’ll keep trying other varieties.

Well, so long as the meat is the ground pork belly rather than the veggie or the chicken.  I mean, who would eat a vegetable or a chicken when you could have a pig?

Oh, and i should mention that it’s a clean, well lighted place and the guys who run it are nice…and by now i’ve met all three of ’em.

Second, Hornbrook Heritage Hogs, a new vendor at the Heart of the City Farmers’ Market i discovered in the spring.  A nice couple named Bill and Gloria run the booth selling their products, and so i tried their New Mexico Chipotle Sausage.  OMG, it was delicious.  Next, i tried their Classic Sage Sausage, also delicious.  Both of these sausages have a lower fat-to-meat ratio than is usual in pork sausages, and that may be why they’re so good.  In addition to a variety of sausages, they also sell various cuts of pork, which of course i’m going to have to try after i’ve gobbled through more of the sausages.

If you eat pork, give both these places a try.

I went looking through my pics for one of a pig.  Hell, couldn’t find any animal in a recent shot, but then i figured i could settle for this critter i spotted on 24th Street.  Not much meat on him, but hey.

But then, after the folks at Hornbrook saw this post, they sent me a pic.