Ep 1. Pigging Out on Pork

In season 4, episode 1 of the popular cooking show Man Fire Food, viewers are treated to an epic episode aptly named "Pigging Out on Pork." Host Roger Mooking takes his audience on an exciting culinary journey, exploring the many ways that pitmasters and chefs across America are using pork in their dishes. The episode's title hints at the sheer amount of pork that viewers can expect to see on display throughout the hour-long program.

From classic barbecue pork ribs to cutting-edge creations that use pork as a centerpiece, this episode of Man Fire Food offers something for everyone. Roger visits pitmasters across the country, from North Carolina to Texas, to learn about their unique cooking techniques and flavor combinations. As always, the host brings his infectious energy and enthusiasm to each segment, making the show a joy to watch for foodies and cooking enthusiasts alike.

The episode begins with a visit to a barbecue joint in Kinston, North Carolina, where Roger meets Sam Jones, a third-generation pitmaster who is renowned for his classic pork ribs. As Sam and Roger prepare the meat for smoking, viewers get a glimpse into the slow and steady process that goes into creating perfectly cooked ribs. From seasoning to temperature control, every step is critical, and Sam and Roger make it look easy. The resulting ribs are fall-off-the-bone tender and packed with flavor, showcasing the best of Southern barbecue.

Next, Roger heads to Austin, Texas, to meet Aaron Franklin, one of the most popular pitmasters in the country. At his restaurant, Franklin Barbecue, Aaron has made a name for himself by using only locally sourced ingredients, and he takes the same approach with his pork dishes. Roger helps Aaron prepare a massive pork loin, which they cook on a custom-made grill over live coals. The resulting dish is a feast for the eyes and the tastebuds, with perfectly caramelized fat and juicy, flavorful meat.

The episode also features several innovative and unexpected uses for pork. At a restaurant in Philadelphia, Roger teams up with Chef Kevin Sbraga to create a pork belly pastrami sandwich, which puts a unique spin on a classic deli favorite. The pork belly is brined with coriander, black pepper, and other spices before being smoked and sliced thin, then topped with sauerkraut, mustard, and Swiss cheese. The result is a melt-in-your-mouth sandwich that combines the best elements of smoky, savory pork with tangy pickled flavors.

Another standout segment takes place on a rooftop in Brooklyn, New York, where Roger meets Chef Matt Hyland to learn about his wood-fired pizza oven. Matt uses pork shoulder as the main ingredient for his pizza toppings, creating surprising and delicious results. From a classic Margherita pizza with pork shoulder to a pie topped with spicy Korean-style pork and kimchi, Matt's pizzas showcase the versatility of pork as a protein.

Throughout the episode, viewers get a glimpse into the passion and creativity that goes into creating amazing pork dishes. From unconventional techniques to classic recipes, the chefs and pitmasters featured in the episode all share a love for this versatile meat. Roger's infectious enthusiasm and down-to-earth approach make the show accessible and fun for home cooks and food lovers of all skill levels.

Overall, "Pigging Out on Pork" is a must-watch episode for fans of Man Fire Food and anyone who appreciates the art of cooking over fire. With stunning visuals, mouthwatering dishes, and memorable characters, this episode encapsulates what makes the show so beloved among food enthusiasts. Whether you're a seasoned pitmaster or a newbie looking to up your grilling game, there's something for everyone in this exciting celebration of all things pork.