Ep 2. Swine Dining

In the second episode of the sixth season of "Man, Fire, Food," titled "Swine Dining," host Roger Mooking explores the delicious world of pork dishes cooked over an open flame. Beginning in Nashville, Tennessee, Roger visits a barbecue pit that specializes in cooking the whole hog. The pitmaster takes Roger through the process of seasoning, seasoning, rubbing, and cooking the hog for over twelve hours. Roger then gets to sample some of the perfectly cooked meat, including crispy skin and tender meat.

Next, Roger heads to San Francisco to explore the flavors of Filipino cuisine and learn how to make traditional pork adobo. He meets with a chef who grew up in the Philippines and learned to cook from her mother and grandmother. Together, they marinate pork belly in vinegar, soy sauce, and other spices before cooking it over high heat to achieve a perfectly crispy outside and tender inside. Roger then puts his skills to the test by cooking his own batch of adobo and is pleasantly surprised with the results.

In his final stop, Roger heads to Austin, Texas, to visit a popular food truck that serves up mouthwatering pork belly burnt ends. Roger learns how to smoke the pork belly using cherry and hickory wood before tossing it in a sweet and spicy glaze. The result is a dish that is crispy, smoky, and full of flavor.

Throughout the episode, Roger emphasizes the importance of cooking pork to the right temperature to ensure it is safe to eat. He also explores various techniques for cooking pork over an open flame, from slow-roasting a whole hog to smoking pork belly.

Overall, "Swine Dining" offers a tantalizing look at the diverse and delicious ways that pork can be cooked over an open flame. Viewers are sure to be left drooling as Roger explores some of the most mouthwatering pork dishes from around the country.