A porky good place.
The September 10 pork-a-palooza known as Pig Island just dropped its full menu, and it looks epic. You already knew about bacon sticky buns and pig’s-head tacos, but get a load of the full shebang below, including pork belly stuffed with lard, prunes, and cayenne pepper, served on black cabbage (by chef Alan Bravaccini at San Rocco), or perhaps some maple-smoked-bacon custard with crispy French toast (by pastry chef Ryan Butler at Mary Queen of Scots). It seems that when it comes to pork, chefs pull out all the gluttony stops. Tickets are $70 ($40 for vegetarians), and include meat, sides, beer, and wine. Buy those here if you like the looks of the full meaty menu below.
Pig Island Menu
· Rillettes with thyme and beer served with preserved onions; meatballs with red cabbage with beets; pork roast with cracklings homemade relish of tarragon, capers, beetroot and pickled cucumbers and chervil; pork sausage with mustard and rye bread (Trina Hahnemann, Neuman’s Catering, guest chef from Denmark)
· Escarole and pulled pork salad with pickled hot peppers, sweet mustard dressing and Chicharron Gremolata (Nate Courtland, iCi)
· Hudson Valley carnitas with salsa verde, cabbage slaw and sour cream on Hot Bread Kitchen tortillas (Mary Cleaver, The Cleaver Co., and Brent Sims, The Green Table)
· Executive Chef Chris Rendell: Pork Schnitzel sandwich with pickled red onion and black pepper-apple chutney; pork bone soup. Executive Pastry Chef Ryan Butler: Maple smoked bacon custard with crispy French toast (Mary Queen of Scots)
· Maple bacon sticky buns (Heather Carlucci-Rodriguez, Print)
· Pulled pork sliders with house cured garlic dill pickles (John Stage, Dinosaur BBQ)
· Roasted Lechon and braised Adobo over rice (King Phojanakong, Kuma Inn and Umi Nom)
· Linguica with liver mousse, salsa Criolla on grilled muffin (Adam Schop, Nuela)
· Gorditas de Chicharron Prensado: Pork cracklins stewed in a chile Guajillo salsa stuffed in handmade corn medallions; Tacos de Chorizo Verde y Longaniza: Handmade tortillas filled with green chorizo with pumpkin seed and red sausage with pinenuts (Ethan Smith, Hecho en Dumbo)
· Slow roasted pork terrine with French bean salad and mustard vinaigrette (Eduard Frauneder and Wolfgang Ban, Edi and the Wolf)
· Pig’s head tacos (Jacques Gautier, Palo Santo)
· Pig pies; melted leeks; Roquefort-fig compote (Michael Ferraro, Delicatessen)
· Spicy pork sausage, with plum jam and pickled chile coleslaw (Michael Jenkins, The Darby)
· Candied bacon; pork cracklings; Chinese-style braised pig’s trotters; slow-cooked shoulder with cilantro aioli, shredded lettuce/cabbage and raddish (carnitas/Tosdada style); pork belly porchetta sliders; southern-style ribs (Stefan Ching and Stephen Yen, The Clerkenwell)
· Lechon Nam Khon: Hickory smoked whole hog/fermented shrimp brine/tom yum/fresh coconut cream/lime/cilantro (William Horowitz and Greg Grossman, Ducks Eatery
· Vegetarian sides: Grilled corn with garlic, cayenne, lime; fresh cheese (Jimmy Carbone, Jimmy’s No. 43)
· JoseDoe Cubano: roasted pork butt, shoulder bacon, cracklins, swiss, homemade pickles (Joe Dobias, JoeDoe)
· Corn bread with goat feta, mustard slaw, bread & butter pickles (Ryan Angulo, Buttermilk Channel)
· Pork legs Brasata with caramelized shallots and roasted potatoes; Pork belly stuffed with lard and prunes, cayenna pepper, served on thyme black cabbage (Alan Bravaccini, San Rocco)
· Ovelia Loukaniko: house-made pork sausage; Olive Brine Pork: pork marinated in olive brine; Greek-style pulled pork with apple coleslaw (Peter Giannakis, Ovelia)
· Rhong-Tiam Sriracha Glaze Suckling Pig; 5 Spices Pulled Pork (Andy Yang, Rhong-Tiam)
Earlier: Pig Island Returns, With Head Tacos and Bacon Sticky Buns
