Festival of Pork: Homemade spam recipe

April 25, 2013 (CHICAGO)

The pork-centric tour, gathers together five chefs, five pigs and five wineries at each event – ultimately touching down in 10 cities across the country and bringing its message of nose-to-tail cooking, breed diversity and family farming to food enthusiasts nationwide.

Each Cochon 555 event challenges five local chefs to prepare a menu created from the entirety of heritage breed pigs for an audience of pork-loving epicureans and celebrated judges. Chefs competing for Prince or Princess of Pork in Chicago are Kevin Hickey (Allium); Cosmo Goss (Publican Quality Meats); Matthias Merges (Yusho); Ryan Poli (Tavernita); and Josh Adams (June Restaurant).

Guests will be treated to an epic pork feast alongside wines from five small family-owned Twenty judges and 400 guests help decide the winning chef, who is crowned the Prince of Pork and will compete against other regional winners at the finale Grand Cochon event at the FOOD & WINE Classic in Aspen on Sunday, June 16.

Cochon 555, April 28, at Four Seasons Hotel Chicago
4:00 p.m. - VIP
5:00 p.m. - General Admission

More Information:

Cochon 555 Chicago
amusecochon.comand alliumchicago.com

Homemade Spam

Serves 25

5lb Ham
5lb Pork Shoulder
4lb Pork Belly
33g Chopped Garlic
100g Kosher Salt
83g Granulated Sugar
17g Pink Salt
5 1/3 Cups Ice Water

Cut all meat into strips and marinate with all ingredients except for water overnight. Grind through Small Die, Paddle in the Hobart until a sticky mixture is formed, then slowly stream in the Ice water. Transfer to loaf Pans and cook in the steamer at a temperature of 160 degrees to an internal temperature of 155 degrees.

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