The Porky Delights of PigEat Fest 2009

by arnold on July 17, 2009

Pigtail!

Last Saturday, I attended the fundraiser known as PigEat Fest at San Fransisco’s Lake Merced. Benefiting the SF Food Bank, PigEat Fest is the brainchild of my friend Euge and is the fourth fundraiser he’s organized for the SF Food Bank over the years. Every dollar raised equals $9 worth of food, and PigEat Fest raised more than $2,500 ($24,500 in food). In total, Euge’s fundraisers have raised $11,500 for a whopping $103,500 of food. Good job, Euge!

*drool**DROOL*

Of course, the stars of the day were two Clark Summit Farm pigs that were alive two days before the event, so they were extremely fresh. They were cooked in La Caja Chinas by AJ, who had previous experience roasting pigs in the Chinese boxes, including a stint in the kitchen at Ad Hoc for their Swine & Wine dinner in March. You’re in good hands when AJ is in charge.

The pigs took around five hours to cook and were definitely worth the wait. I’ll just let the pictures roll by now. :)

Open-face PigWhen we arrived at around 12noon, the pigs were well on their way.
Scored Skin (before)When the pig reaches temperature, it’s flipped over and the skin is scored.
Scored Skin (after)Look how pretty the pig is when the skin crisps up.
A little piece of brain...Brains…
The Bootyand booty!
Puffy EarsThe puffy ears were prized delicacies.
Beautiful SkinGimme that skin!

The pigs were served with three delicious sauces, all courtesy of AJ: a mojo made from the roasted pig’s juices, a rich Filipino lechon sauce, and a North Carolina-style vinegar sauce. One pig was more than enough to feed the approximately 100 people in attendance, which meant that many of us took some of the second pig home with us. A lot of us, myself included, hovered around the table like vultures as the smaller more delectable pieces of meat (i.e. cheeks) and crispy pig skin were made available to us. (I should note that there was plenty of other food available since attendees were encouraged to bring food and drink to share with the group.)

To say that PigEat Fest was a success for both the eaters present and the SF Food Bank is a mild understatement. Can’t wait to do it again soon!

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{ 12 comments… read them below or add one }

alice July 17, 2009 at 9:00 am

Great post! I would have loved to attend this event and eat some pork. Did you get the ears?

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Steph P July 17, 2009 at 9:02 am

that looks AMAZING. and even more amazing that you guys raised that much! did you take home any of the carcass to make paksiw lechon?!? wish i could’ve been there. miss you guys!

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Paul July 17, 2009 at 2:19 pm

Yum! Now that’s the right way to eat pork! Glad to see you were able to raise so much money for a good cause.

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Norm July 19, 2009 at 10:00 am

I wish I had learned about this! This is in my neighborhood and is a very good cause. I would have been there. Next time, please mention it in your blog. Thanks

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MyLastBite July 20, 2009 at 12:54 pm

I’m speechless… and JEALOUS! : )

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Kristen July 20, 2009 at 6:56 pm

OMG! Delish! If my husband sees this he is going to become your best friend or Euge’s. Just a warning ;-)

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joe July 28, 2009 at 7:57 pm

I might turn vegetarian now from seeing these pics.

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euge l August 3, 2009 at 8:31 am

we really gotta do this again soon!!

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alfienumeric August 4, 2009 at 2:48 pm

i am filipino.

i have seen the before.

and i eat lechon.

but why?? why is this post making me uneasy? i don’t get it! aaaaargh!

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darleene August 12, 2009 at 4:43 pm

I’m with Alfie. Maybe I’ve just never seen lechon skin scored before.

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Adelina August 26, 2009 at 8:59 am

Wow….I’m actually a bit scared looking at those images! I think I might have lost my appetite for a few minutes there! However, this is a very informative post! Thanks for sharing!!!

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Latin Touch August 23, 2011 at 10:32 pm

Nice post on La caja china to be found here. You may also find caja china style pig roaster recipe ideas & instruction at http://www.shoplatintouch.com/articles.html Happy Roasting :-)

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