inuyaki

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*

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. :)

When we arrived at around 12noon, the pigs were well on their way.

When the pig reaches temperature, it’s flipped over and the skin is scored.

Look how pretty the pig is when the skin crisps up.

Brains…

and booty!

The puffy ears were prized delicacies.

Gimme 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!

Possibly Related Posts:

• Chicharrones (Fried Pork Rinds)
• Cook the Book: Momofuku – Pork Belly Buns
• Cook the Book: Momofuku – Pork Belly
• Ad Hoc Going Whole Hog at ‘Swine and Wine’
• The French Laundry

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