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What's your latest food quest? Get great advice


cjdatt Jun 22, 2012 12:18 PM

A friend and I are throwing a fundraiser for charity in which we cook up a whole bunch of pig in a bunch of different ways then have a big party and charge at the door. BUT i need some inspiration for the dishes. Ideas?

  1. bbqboy Jun 24, 2012 07:33 AM

    You should probably ask for this to be moved to home cooking.

    1. k
      katecm Jun 25, 2012 09:48 AM

      How many people? What sort of amenities? A whole pig broken down or just pieces? Is there a grill handy? Smoker?

      2 Replies
      1. re: katecm
        cjdatt Jun 25, 2012 10:07 AM

        I've got a whole pig, already broken down. We did it last year and had about 60 people. We host it in a bar and bring in chafing dishes/warmers to hold food. Last year the menu was:

        Pulled pork sandwiches
        Asian pork meatballs
        Spiced pork empanadas
        Cuban pork hash
        Pork curry with mango

        Coleslaw two ways
        Cut veggies
        Quinoa salad

        Peanut butter & bacon truffles
        Bacon & bourbon pecan brownies
        Chocolate chip cookies

        We can grill & smoke on site as well.

        1. re: cjdatt
          katecm Jun 27, 2012 09:33 AM

          I'd consider picking a theme. Last year's menu looks great, but is a pretty "around the world" type thing. If you focused on a region, then you could also gin up support for next year, when you could choose another reason. Asian, Southwestern, French, American BBQ, etc.

      2. John E. Jun 25, 2012 11:33 AM

        I recently made a recipe using slab bacon. Michael Voltaggio created the recipe and used it to win an elimination challenge on Top Chef.


        These cookies are chocolate chip with dried cherries and bacon. They are really good.


        1. t
          Tara57 Jun 25, 2012 01:42 PM


          1. d
            Dirtywextraolives Jun 25, 2012 09:42 PM

            I assume you're getting a whole hog or two for this?? So you need ideas for all the parts??

            Sweet & spicy glazed pork belly - since your bellies won't be smoked & cured, might as well use te best part of the pig for this. Note, you need to dry rub them in spices & kosher salt for a day first, then braise in some fresh oj & chicken stock for about three hours, then glaze with the spice mix combined with the fresh oj and some maple syrup. It's heavenly.

            The obvious spare ribs, shoulder roast for carnitas, you can even use a few different parts to make a phenomenal porchetta roast.
            Crispy pig tails & pig ears
            Use the jowls for guanciale! But if you have no time to do ahead, I'd braise them & serve with a pasta or in a ragu
            Put the trotters in a soup
            Put the hocks in a smoker and shred into some slow cooked collard & turnip greens

            Obviously a lot of this has to be done ahead. Sounds awesome though!!

            2 Replies
            1. re: Dirtywextraolives
              cjdatt Jun 27, 2012 07:57 AM

              Is fun to have the whole hog - an embarrassment of riches! Thanks for the ideas - especially on the more "interesting" parts!

              1. re: cjdatt
                Dirtywextraolives Jun 27, 2012 09:15 AM

                You bet!! Enjoy it!!

            2. Monch Jun 27, 2012 09:19 AM

              For inspration, you might consider finding a way to see Anthony Bourdain's "Cajun Country" episode.

              They used everthing but the oink and the pistol slugs Tony administered to the guest of honor.

              1 Reply
              1. re: Monch
                cjdatt Jun 27, 2012 09:23 AM


              2. sbp Jun 27, 2012 09:40 AM

                Trying to stay away from repeating your prior menu (which was great), as well as dishes that don't sit well or overcook too easily:

                Albondigas - hispanic meatballs
                Ramen in pork broth/dashi
                Fresh, homemade fried pork rinds
                Homemade bacon BLT sliders
                Red Cooked Pork shoulder (five spice powder and soy braise, with bok choy and black mushrooms).

                1. porker Jun 27, 2012 10:04 AM

                  I realize that with one or two pigs, the tail won't go far with 60 people, however...
                  I'd suggest buying a pail of salt-cured tails from a Caribbean grocery, bring them to a boil in clean water, simmer for 20 minutes, change water (to get salt out), repeat (change water two times total - you could do this ahead of time). Drain, then grill over charcoal (keep them moving so you don't burn them on a fat fire).
                  A delicious treat and a somewhat interesting addition to Porkapalooza.

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