PORCO

The whole hog menu is what I think about whenever I have a minute.

This weekend it's all about burgers at the Arboretum Beer fest today and porchetta at Trent Bridge Street Food Fest tomorrow and I'm ready for it.

One of the finest ways to use pig skin I've ever found is an Italian dish called Braciole where the skin is simmered in a ragu. In the dish above created by the chefs the skin is slow cooked, minced and stirred in to enrichen a long simmered ragu. More skin is dehydrated and deep fried into crisps to scoop up the ragu.

Will be doing a version of this on the evening.

Another firm lock for the Whole Hog menu is a miniature version of the dish that made us Champions at the central heats of the British Street Food Awards in 2020.

Imagine the above but in Pintxos form - so one of each element - skewered.

The Bangkok Brunch

- House Sai Oua Sausages fragrant with lemongrass, kaffir lime, chili, garlic and fish sauce
- Bangkok style Fried quails eggs
- Thousand layer duck fat potatoes
- Sriracha Mayo
- Pickled Daikon

Bringing unparalleled flavour and texture to the table.

Freshly inspired and energised by a family trip to the Basque country I'm working on some new dishes that return once again to my whole animal philosophy in a kind of Omakase, Pintxos style, Whole Hog menu that will be hosted by a good friend at a venue to be announced.

Around 7 courses that use every single part of the pig, interspersed with cleansing pickles and paired drinks to bring balance.

Fresh out of the blocks and nailed from the outset - D**g Po Rou. An iconic dish from Hangzhou province. Pork Belly braised in Shaoxing wine, soy and rock sugar it is soft as butter and served with a SPOON alongside some sticky rice drizzled with the liquor - WOW

Expect house made sausages, home cured Jambon De Paris, cultured butter, my oft requested Smoked Pig head nuggets, Tonkotsu.... A whole, free range pig transformed through numerous techniques into pure deliciousness, with not a single scrap wasted.

When I'm ready I will post the tickets on Sumup and advise you of the location.

Grab and OG or Bacon OG (pictured) tomorrow to sort out your Saturday lunch in style.

This is our take on the classic double cheeseburger. It starts of course with great dry aged beef mince from our butcher . A perfect blend of rump cap, shortrib, chuck and beef fat trim.

I smash the patties onto the screaming hot mild steel griddle and season with salt, flip, add cheese and then build the burger with PORCO burger sauce on both the base and top of the toasted brioche, minced onions, my own pickled cucumber, and then lid. The bacon is optional but is always griddled to order.

Will also have our iconic, award winning PIGMACs tomorrow as an option (breakfast?)

White Horse Car Park 9-2

Find us here on Saturday!

Porchetta loaded fries!

On the menu today with PIGMACs, OG's and porchetta sandwiches until 4pm!

1 fridge - 6 porchetta joints.

A solid mornings work that I still love after all these years. Chopping up fresh thyme, rosemary and sage. Zesting lemons, shredding garlic, toasting Fennel seeds and chili flakes before boning out the fabulous whole middles from , seasonjng with salt and pepper before stuffing with the aromatic mix, rolling and tieing ready for the spit tomorrow.

We will be on the croquet lawn in West Bridgford from 9-3.

We'll be down Central Avenue West Bridgford this Saturday for the yearly Taste Of Rushcliffe event and will have our majestic Porchetta Joints coming hot off the spit to slice up for your delicious enjoyment!

Available on a Hambletons fresh white roll with Truffle mayo, hot sauce, 30 month parmesan and wild rocket or piled on top of skin on fries with the same accompaniments.

DAN DAN prep cont.

Freshly ground five spice for the minced pork collar. Star Anise, Sichuan Peppercorns, Fennel Seeds, Cloves, Cassia Bark.

PORCO NOODLE STALL

Tomorrow 5-9

Very excited to be trading for the First time Sheffield this weekend!

Customers can expect our Iconic and award winning PIGMAC Burger, our Dry aged cheeseburger The O.G. Along with our Truffle Fries with Truffle mayo and 30 month parmesan.

Sunday PIGMACs on the menu tomorrow!

Burton Joyce Market tomorrow.

See for more info on location.

11-4.

I’ve been quietly working in the background on this one for some time.

My version of the iconic Sichuanese comfort dish - DAN DAN NOODLES.

Now that all of the elements are tuned up and after final testing by the PORCOlab team on Saturday resulted in a pass with flying colours, I know it is menu worthy.

Fresh Wheat Noodles placed on a pool of sesame rich, spicy, numbing DAN DAN sauce made with my own Sichuan chili oil and some of my own Crispy chili oil, The springy noodles topped with fermented mustard greens for a Kimchi-like funk, blanched mini pak-choi for freshness, crunchy salted peanuts and of course house minced pork collar from Packington, stir fried hard in Porchetta lard with Shaoxing Wine, Sweet bean sauce, ginger, soy and house five spice.

When you mix the bowl, blending all the ingredients with the sauce, the dish comes to life - first with aroma then with flavour and texture and by the end you are looking for more.

PORCO NOODLE STALL
Friday 12th July 5-9


Don’t miss this.

!DAN!

The best pork sandwich of your life.

Is this pork nirvana?

All signs point to YES

We're thrilled to be able to bring our signature spit Roast Porchetta to the tomorrow and Saturday!!

The big dog rotisserie will be fired up and the joints ready to slice onto Hambletons Rolls to enjoy with the fabulous beer on offer and for the first time ever we are going to offer PORCHETTA Loaded fries also!

See you down at the avenues from 5.30 tomorrow x

What makes our award winning PIGMAC Burger so special? Part of the reason is that the patties begin with these fantastic whole shoulders from our supplier .

They provide the exact meat to fat ratio that I know leads to the perfect result once I've taken the time to bone out, mince and season with salt, black pepper and paprika before mixing by hand and portioning.

This being the solid bedrock, once the patties are smashed onto the griddle and paired with my own pickled cucumbers, PORCO burger sauce, Smoked streaky bacon, shredded Iceberg, melted burger cheese and toasted Brioche, there's little wonder that most of our customers regard it as one of their all time favourite burgers. Outstripping many beef offerings out there.

If you've never tried one you will find us in some further flung locations than Nottingham this Summer so don't hesitate to place your order.

#

This weekend we will be at Belper Rugby Club bringing our award winning PIGMAC to the folks of Belper!

Delicious, award winning PIGMAC's back on the menu this weekend!

This evening the Final Whistle - Southwell
Sunday morning-early afternoon Burton Joyce Market

Twice cooked Skin on fries, 30 month aged Parmesan, Truffle oil, Truffle mayo.

The ultimate fries?

Our OG Burger. An exercise in simplicity and addictively delicious as a result.

In the same way as the actual OG cheeseburger in Pasadena California 1924 called the Aristocrat, there are just 6 elements in our classic.

-- Dry-aged beef (a special blend of Chuck, Rump Cap, Short Rib and Fat) Smashed patties
-- Our own pickled Cucumbers
-- House Burger Sauce
-- American Cheese
-- Toasted Brioche Burger Bun
-- Diced Onion

We will be serving the OG and BACON OG (pictured) tomorrow and Sunday festival at Venue 17.

Come and hang out and enjoy.

We'll never fall out of love with PORCHETTA.

Of all the many ways to eat pork there simply isn't a more intoxicating blend of succulent pork belly, pork loin and shatteringly crisp crackling shot through with a blend of fresh Rosemary, Sage, Thyme, lemon zest, garlic, fennela and chili seeds.

Find the big dog rotisserie turning at more events this Summer.

Find us at the lovely Bottletop Ladybay this evening for burgers, fries and quality beer/wine.

Find us at the White Horse Ruddington on Saturday guys.

We will have our 2 Cheeseburgers - The PIGMAC AND THE OG.

And for early birds some kickass smoked bacon buns.

A very busy May calendar incoming!

Hope to see you all at some point!

Our classic and much loved Smoked Pulled Pork Buns also on the menu tomorrow Food Festival 12-8!

14-hour Hickory Smoked Pulled Pork Shoulder
Vinegar Slaw
House Pickled Cucumber
BBQ Mayo
Sriracha Hot Sauce
Brioche Bun

Call me crazy if you will.... but I reckon my Scotch Bonnet / Sichuan Peppercorn Honey may also go really well on the pulled pork!

This won't be printed on the menu but you'll see it sat on the counter so if it sounds like your thing just ask for a drizzle on your Hickory Smoked Pulled Pork loaded fries (or other fries!)

Food Festival tomorrow 12-8

What happens when you put our house crispy chili oil together with our 14 hour Hickory Smoked Pulled Pork Shoulder??

💥💥 Flavour

Experience this tomorrow Street Food Festival 12-8

Making a big batch of our 17 ingredient house Crispy Chili Oil to top the 14 hour Hickory smoked pulled pork with our Dirty Fries this Saturday

Serving 12-8

Our Dirty Fries will be returning this Summer next Saturday for their Street Food Festival!

Skin-On Fries Fried in Porchetta fat - 14 hour Hickory Smoked pulled pork Shoulder (from Packington Free Range shoulders) house pickles, crispy chili oil - House BBQ Mayo.