Philly Goes Hog-Wild this Saturday

Oink! Photo: Courtesy of Punch Media

How much pork can one human eat in a day? If ever there was a day to give this little gluttonous experiment a go, it would be this Saturday, when Philadelphia’s professional chefs and amateur cooks will all be getting their cook-out on, in a serious, all-you-can-eat way.

Saturday, September 10 will bring not one, but two pork inspired cookouts to Philly’s northern hoods, offering a combined total of 1,300 pounds of pork.


A Full Plate Café’s 5th Annual Rib-Off at Liberty Lands Park is this Saturday, September 10, from around 11am - 4pm. The main highlight will of course be the pork ribs; seventeen teams all competing for the cook-off crown.

A Full Plate Café’s Owner, Shannon Dougherty spoke with Grub Street to give us some more information. In addition to the vegetarian friendly bbq sides that A Full Plate contributes, and a dessert buffet from Flying Monkey, there’s a new competition for this year’s herbivores; a Vegetarian Quick-Fire event, beginning at 11am. Cooks will compete in a Top Chef-like culinary challenge, grilling up produce donated by Greensgrow, Teens 4 Good, Harvest Local and both Philadelphia Whole Foods locations.

Teams were also encouraged to enter the Anything Goes Competition, a pot-luck that won’t be revealed until Saturday.

Tickets are $20, all you can eat. Non-alcoholic iced tea and lemonade will be on sale and the Philadelphia Brewing Company Beer Truck will be onsite at 11am with bottomless glasses for $15.

A portion of the proceeds will go to benefit Teens 4 Good, which works with youth to transform vacant lots into urban gardens.


In Fishtown, Mike Stollenwerk’s porcine pop-up, Little Pig, is back for its second round. This time, Little Pig will take over Shackamaxon Street outside Fathom, from 12pm - 8pm, for an all day block party, said a rep from Punch Media.

(I need to pause here, for full disclosure. Mike is my husband, four years and counting; happy anniversary babe! Back to Little Pig, bias be damned; the man can cook a pig.)

The menu features four whole pigs, smothered blue crabs, steamed mussels and sausage, fried potato salad, mac & cheese, corn on the cobb, ‘slaw, corn bread, deviled eggs, pickles and honey crisp apple cobbler for dessert.

Admission is $35 and entitles you to unlimited food. Drinks are extra and include $2 Narragansett Draughts, $3 Sweet Tea Svedka and $4 Root Lemonade.

Philly Goes Hog-Wild this Saturday