Cochon 555 names its first “Queen of Pork” on its 10th anniversary.
The Pig Mac was one of three dishes created by Brian Redzikowski, corporate executive chef at SDCM, a San Diego-based restaurant group. The mini sandwich was a Cantonese-style steam bun in the shape of a pig face. It was filled with pork belly and the famed McDonald’s Big Mac flavor profile. For the Pho Soup Dumpling, he made a pork pho broth and thickened it with pork gelatin. After setting, he cubed it and wrapped it in lard dough. The dumpling was then boiled until the dough cooked and the gel liquefied into a soft filling. The third item was Dan Dan noodles, made with Szechuan oil, ground pork scrap and seasoned with pickled mustard, soy sauce and spices.
Chef Kyle Foster of Julep, Denver, showcased his sophisticated southern cooking techniques in three sharing plates. First there was a brown butter lemon curd with cured pork heart and caraway. The second dish featured tasso, trotter and tail as a gumbo pan with dill pickled okra. Lastly, the Pig Head Double Down was bacon, Colby Jack cheese and brain mayo.
Innovations across frozen food brands capitalize on popular consumer and restaurant trends.