4

Cochon 555 Epic Pork Battle Preview: Chef Timon Balloo's Heritage Porkchop (Recipe)

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Pork belly. Candied bacon. Pig's feet. It seems no one can get enough of Porky Pig these days, from tip to tail. Such is the premise behind Cochon 555, the annual competition that pits notable local chefs against each other in a piggy battle royale.

During the battle, chefs must use every last inch of a Heritage porker to create culinary masterpieces. (Note: Heritage piggies come from long bloodlines and are sustainably raised on family farms. Basically, they're the best of the best.) April 21 marks the event's second incarnation in Miami.

Yesterday, Short Order got to spend some time with Cochon competitor Chef Timon Balloo of Sugarcane Raw Bar and Grill, and we scored a sneak peek at his big plans. Check out the insider info after the jump.

See also:

- Sugarcane's Dinner With Friends Series Ends With Share Our Strength Fundraiser

- Cochon 555 Announces 2013 Miami Tour Dates, Pre-Sale Begins

Last year, Michelle Bernstein took home top honors using a Heritage pig from Palmetto Farms, a family-owned, all-natural breeder in North Florida.

Balloo used a pig from the same farm for the porkchop creation he showed us (below) -- a variation on what he'll be cooking up for the big day.

Here's Balloo working his kitchen magic, and how you can re-create it:

Heritage Pork Chop with Fava Beans, English Peas and Asparagus

Serves 1

Ingredients

16 oz bone-in pork chop

¼ cup english peas

¼ cup fava beans

3 spears asparagus

1 tbsp chives, chopped

1 tsbp parsley, chopped

2 tbsp whole butter

1 tbsp canola oil

salt (as needed)

pepper (as needed)

Method:

Brine bone-in pork chop for 24-36 hours in salt solution. Pat dry pork chop and season with salt and pepper. In a cast iron pan, add canola oil and pork chop. Sear the pork chop until both sides are golden brown. Place the cast iron pan and pork chop in a 350°F oven and roast until the pork chop is 145° internally. Remove from the oven and baste the pork chops with whole butter. Set aside the pork chop. On the same cast iron pan, heat English peas, fava beans, asparagus, chives and parsley. Serve vegetables with pork chop and enjoy!

This year's other competitors include Aaron Brooks of Edge Steakhouse; Jeff McInnis of Yardbird; David Thomas of The Bazaar; Cesar Zapata of The Federal; Sarah Bigelow of The Meat Hook and Conor Hanlon of The Dutch. It's bound to be a plethora of piggy goodness. Some pre-feast fasting is probably in order.

Miami's Cochon 555 kicks off on Saturday, April 21 at the Four Seasons Miami. Prices run $125 to $250. You can score tickets online.

Follow Hannah on Twitter @hannahalexs.

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.