Governor’s Island is transformed into Pig Island this Saturday, a magical place where the culinary ideals of sustainability and the locavore movement meet 80 hogs — which in turn meet the plates of very happy, hungry pork-lovers.
“I don’t think of the pig as just chops, I think of the whole animal,” says Pig Island founder and Jimmy’s No. 43 proprietor Jimmy Carbone. “That’s a challenge for the chefs.” Here’s how they’re tackling the main attraction.
Head: Jacques Gautier of Palo Santo will be preparing Pig Head Tacos.
Ear: Cathy Erway will make Pig Ear in a Pork Aspic.
Shoulder: Mary Cleaver of The Cleaver Co. will make Hudson Valley Carnitas (pork shoulder).
Loin: Trine Hahnemann, a Danish guest chef, and Neuman Catering NYC will make Pork Roast Loin with relish.
Leg: King Phojanakong of Umi Nom and Kuma Inn will be making Braised Pork (leg) Adobo over rice.
Skin: Nate Courtland of iCi will prepare Shredded Pork Salad with Escarole, Pickled Hot Peppers and Chicharron (pork skin).
Feet: Stefan Ching and Stephen Yen of The Clerkenwell will be making Chinese-style Braised Pork Trotters.
Belly: Heather Carlucci-Rodriguez of Print will make Maple Bacon Sticky Buns.
Butt: Joe Dobias of JoeDoe will make the JoseDoe Cubano from roasted pork butt and homemade pickles.
Bones: Chris Rendell and Ryan Butler of Mary Queen of Scots will prepare Pork Bone Soup.
What the Pig Ate: Jimmy’s No. 43 will have locally grown grilled corn.
Blood: Danny Mena of Hecho en Dumbo will prepare a Mexican-style Blood Sausage.