Food Paradise Season 6 Episode 5 Hog Heaven

Food Paradise is back with a brand new season, and in this episode, we are taken on a journey to “Hog Heaven”. Brace yourselves for a meaty extravaganza as the show explores the best pork dishes across the United States. From succulent chunks of barbecue, to juicy pork chops - this episode has it all.

The first stop on this pork-filled journey is Kansas City - the barbecue capital of the world. Known for its low and slow method of cooking, the show highlights just how popular pork is in Kansas City. We are introduced to a pork barbecue joint that puts a twist on the traditional barbecue dish. The establishment serves up the classic pulled pork sandwich but with a unique preparation technique that includes a cut of finely shaved pork belly, providing an added level of succulence to the dish.

The next stop is made in Austin, Texas, where the show features a low-key eatery that whips up pounds and pounds of pork daily. The restaurant specializes in cochinita pibil - a traditional Mexican dish comprised of marinated pork cooked in a pit overnight. The outcome is a dish bursting with flavor, with tender meat that melts in your mouth. Alongside the cochinita pibil, the eatery also offers customers a selection of various pork tacos, each with its unique flavor profile.

Moving further along the journey, we stop off in Arkansas at a family-owned restaurant that’s been doing things the same way for nearly half a century. The restaurant's signature dish is a bacon-wrapped pork loin - where slices of bacon are used to wrap a pork loin roast before being slow-cooked. The technique locks in the flavors and moisture while also infusing the dish with the smoky bacon notes. The dish is served up with a side of home-style green beans and mashed potatoes, providing a hearty and homely touch to the dish.

Continuing on, we make a stop in Louisiana, where we are introduced to a unique Cajun classic - boudin. Boudin is a pork sausage made with rice, onions, and spices, and is a staple in the region. The establishment featured in this episode offers boudin balls - fried boudin balls served with a spicy dipping sauce that packs a punch. The dish features a crunchy exterior that gives way to a flavorful filling, which is a true testament to the chef's skill.

Next up is Maryland, where the show explores another bacon-wrapped pork dish. This time it’s a pork tenderloin wrapped in bacon and smothered in a sweet and tangy barbecue sauce. The establishment featured is run by a chef who puts his own spin on traditional dishes, utilizing locally sourced ingredients that give the dish an added level of freshness and depth of flavor.

The journey continues to Nashville, Tennessee, where we dive into a dish that has become an institution in the area, the hot pork sandwich. The hot pork sandwich is made up of tender, slow-cooked pork that’s served on a bun with a sweet and tangy sauce, topped with a heaping helping of creamy coleslaw. The dish has been a staple in the area for decades and is served up at various diners and cafes throughout Nashville.

Finally, the show ends with a stop in New Orleans, Louisiana, where we are introduced to an establishment known for its pork-centric breakfast dishes. The restaurant features a dish that combines pork's savory notes with a sweet element, pork belly pancakes. The pancakes are made from a mix of buttermilk and pork lard and are served with a slab of crispy pork belly, topped with a fried egg and drizzled with maple syrup. The dish is a true testament to the chef's creativity and shows just how versatile pork can be.

“Hog Heaven” is an episode packed with mouth-watering pork dishes that will leave you craving more. From low and slow barbecue to bacon-wrapped pork dishes - this episode truly showcases all the deliciousness that pork has to offer.