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Late Nite Adobo

Typing out thoughts on a website… when the cravings hit you in the late nite…

Tag Archives: pork

The Purple Pig
500 N Michigan Ave,
Chicago, IL 60611

Not since Purple Rain has a range of hues of color occurring between red and blue garnered so much of my lavishing attention. Enter Chicago’s The Purple Pig. After deciding to skip out on plans for a $300 fancy dinner at a restaurant that will remain anonymous, a trek out into the concrete wilderness lead me to this restaurant for late night eats.

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Wha-uh-oh. Uh-oh-oh. Uh-oh-oh.

Crispy Pig Ear Salad: Crispy pig ears, crispy kale, and a fried egg on top. This dish is beer drinking food at its finest, and qualifies as “healthy” due to the inclusion of a leafy super-food, even if it’s deep-fried. My only gripe was that I wanted more egg yolk to cut through the teensy bit of over-saltiness. Heavy beer consumption is highly recommended!

 

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JLT (Jowls, Lettuce, and Tomato…oh my…): The Purple Pig’s take on a classic BLT. Holy shit, call me late to the party, but pig jowls are the new pork belly! It has a caramelized bacony taste that’s salty, sweet, and highly addictive. The gigantic sunny-side-up duck egg on top made me want to frame the dish and hang it on a wall as a gorgeous piece of art. This was a tasty dish with balanced flavors and a nice contrast of crunchy, chewy, and creamy textures.

 

Milk-braised Pork Shoulder: Pot roast’s melt-in-your-mouth second cousin. The pork shoulder was fork-tender, flavorful, and paired well with the accompanying mashed potatoes. It was like Sunday supper at grandma’s house, sans the frilly doilies.

 

Not-so-naughty tentacles

Not-so-naughty tentacles

Grilled Octopus: Hey wait a minute, there are no pork products involved?! Truly truly truly outrageous! This dish was a simple, delicious plate of food. The octopus was flawlessly cooked, so the texture was just the right amount of chewy with a nice smoky char on the outside of each tentacle. Steve Zissou would be proud!

Until I can open up a restaurant specializing in putting fried eggs on top of everything, which I would call — wait for it — If You Like It Then You Should’ve Put an Egg on It, this place will have to do. With it’s moderate pricing, generous portions, and fun atmosphere, I’d go back to The Purple Pig in a heartbeat – be it an irregular or normal heartbeat.

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by Bananaketchup

 

Eight out of ten Facebook statii agree: The hiatus is over, and the prodigal son has triumphantly returned home. Ladies and gentlemen, the McRib…is back. And this time, not in pog form.

So you may be asking yourself, “Bananaketchie? Whatsa McWib?” Awww, I’m glad you asked little girl! The McRib is a McDonald’s sandwich comprised of a pork-based patty (molded to look like a rack of ribs), tangy BBQ sauce, pickles & onions, and a standard bun made of bread. The mystery meat was moist, with a teensy hint of smoky, grilled taste that will fool your brain into believing you’re eating something that once oinked on a farm.

I don’t know if my palette is more sophisticated now and doesn’t respond to anything but the finest sous-vide fois gras, or if McDonald’s trimmed down the sandwich to conform to the cruel, transfatless society we live in….but something was missing. The McRib just didn’t have enough flavor, as if it needed to be given a hickory flavored hookah pipe to smoke with the Hamburgular or something.

At the end of the day, I left my McRib experience like a high school reunion. Yeah, it was great seeing the homecoming queen again, but she’s not as hot as I remembered…and she slightly reeks of onions. Now if only we can lobby for McDonald’s to release a McRib Double Down – Two McRib patties as the bread, with bacon & cheese as the meat. Ouch, my heart just skipped a beat…or five…

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by Bananaketchup

 

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A loaf of bread, a container of milk, and a stick of butter…Blah, blah, blah. Grocery lists are overrated. It’s more fun to improvise and discover new foods to experience. Hey, who’s that sad glob of meat over there by the bologna? Why, it’s Mr. Scrapple! After seeing a mock scrapple cook-off on Ace of Cakes, my curiosity of this crazy blend of “pork trimmings cooked with cornmeal and seasonings” had been piqued. And now I see, fantasies come true.

Scrapple is very Spam-like, and my prep was the same with the slicing and the frying, although I found Scrapple to be much squishier than Spam. I toyed with the idea of adding some parsley for garnish to add color; but let’s be honest, this dish won’t win any beauty contests regardless. If scrapple was a baby, it would have a face that only a mother can love. So, with a little squirt of ketchup and a side of white rice, dinner is served. img_0508

 

The taste of scrapple is very familiar; as if all of the bad, Lipitor-provoking pork products were combined into one fiendish concoction: Delish. Crispy on the outside, somewhat mushy on the inside, it reminded me of my favorite bar food in Manila called sisig. And while my heart may have stopped a couple times, I’m sure it was just me falling foolishly in love with another guilty pleasure that I’ll secretly rendezvous with on special occasions. Scrapple-licous? Yes ma’am.

 

img_0509Do any of you out in WordPress Land have scrapple-related experiences or recipes to share? And what’s all this talk about vegan scrapple?

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