This Little Piggy Went To Cochon

New York City turned into New Porc City this past weekend with the return of Cochon 555. This annual event celebrates family farms, heritage breed pigs and the talented, emerging chef community. Five NYC chefs competed to be this year’s “Price of Porc”: Mike Santoro of Andaz 5th Avenue (event host), Francis Derby of The Cannibal, Andy Yang and Pichet Ong of Sachi, Anthony Sasso of Casa Mono y Bar Jamon, and Hooni Kim of Danji

Each chef prepared up to six dishes that utilized the whole hog. Here’s the delicious dish and pictures from the event.

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A strong start to the event:Boulevardier beverages from Whistle Pig Rye.

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Cotechino McMuffins from Francis Derby of The Cannibal.

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Cochon cutie: Whole hog porchetta from chefs Janine Booth & Jeff McInnis from Root & Bone.

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Sweet dreams are made of this giant can of Luxardo cherries that accompanied the make your own Manhattan bar.

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Chef Hooni Kim of Danji serving his roast duck & bbq pork fried rice.

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Carolina-style whole hog porchetta on the best bite of biscuit in town, from chefs Janine Booth & Jeff McInnis.

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Sunday Bloody Mary Sunday: chef Francis Derby’s meaty libation was the perfect pair to the rest of his food.

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Porchetta perfection from chefs Janine Booth & Jeff McInnis.

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The perfect Manhattan in Manhattan includes mason jars, meat, Luxardo cherries, Hirsch & LOTS of ice.

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Pickle party to accompany the whole hog porchetta.

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Korean trotters with cabbage salad and radish kimchi from chef Hooni Kim.

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Cured meat cure-all: Bison salami from Creminelli.

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Pop-up butcher shop with Erika Nakamura of The Breslin.

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Any way you slice it: 18-month-aged Prosciutto di Parma from Parma Ham.

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Spicy Gochujang pork belly on brioche bun from chef Hooni Kim.

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Up close & personal with chef Francis Derby’s pork rind chilaquiles.

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Everyone’s official spirit animal {literally} of Cochon 555.

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In your face: Twice-Cooked Lion’s Head of Pork Face soup from Andy Yang and Pichet Ong of Sachi.

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Home team representing with chef Mike Santoro’s black lardo biscuit/confit best end, heirloom corn arepa/wood grilled belly.

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The man of the night & winner of Cochon 555, chef Francis Derby plating up his pork rind chilaquiles.

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Mind-blown moment. Breakfast sausage & breakfast sausage: soft scrambled egg sausage & maple whisky sausage from chef Francis Derby.

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The only way to be greeted at Cochon 555.

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Brooklyn Oyster Party brings the party wherever they go.

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Make it rain {black truffles} with chef Mark Ladner’s dish using Creekstone black angus beef.

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Tartar time: Creekstone Farms black angus beef with shaved black truffle from chef Mark Ladner of Del Posto.

 

That’s all, folks! For more information on Cochon 555, and to track the tour as it heads across the country, go here







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