Apparently, March 1 is National Pig Day. We think it’s a completely made up holiday, but we like pork… so we’ll go with it.
Amada is hosting a special National Pig Day dinner. Here’s the official word from the resto:
Chef-owner Jose Garces recommends that guests sample either the exceptional Jamon Iberico, imported from Spain, or Cochinillo Asado, a whole roasted suckling pig dinner for parties of four or more.
Garces’ Amada is the first restaurant in Philadelphia to carry Jamon Iberico, known as the “crown jewel” of Spanish hams for its smooth texture and savory taste. Made from the black Iberian pig that is native to the southwest region of Spain, the meat is air-cured for 24 months. Guests can enjoy this delicacy, sliced paper thin on the restaurant’s state-of-the-art meat slicer. Servings of 1.25 ounces are $20.
The Cochinillo Asado has become one of Amada’s most popular dishes. Guests who wish to indulge in this incredible dining experience are required to reserve suckling pigs at least three days in advance to give the kitchen enough time to special order the pig and prepare the dish. Chef Garces brines each suckling pig for 24 hours in a salt water and sugar solution, to ensure the meat is tender and flavorful. Then he confits or slowly cooks the pig in pork fat for up to three hours. After roasting it at 250 degrees for another hour, to crisp the skin and lock in its natural juices, the last step is to finish it with salt and olive oil. The pig is carved and served tableside with: grilled green onions, herb-roasted fingerling potatoes, chickpeas with spinach and rosemary white beans. The cost is $32 per person.
To quote Homer Simpson, “mmm…. pork.”