2014 Great Baltimore Meat Up Challenge [Pictures]
Enter b's second carnivorous challenge -- if you dare.
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Pork Tasting Platter( Kenneth K. Lam / Baltimore Sun / April 21, 2014 )
If you like your pork with a tangy twist then this is sure to be a favorite heapin' of Southern lovin'.
Shoo-Fly's Pork Tasting Platter is country cuisine with a kick. This dish is made up of three meat samplers: pork tenderloin, pork fritter and barbecue pork cornbread.
The pork is lightly seasoned with fish pepper and Shoo-Fly's homemade snake oil hot sauce -- a mix of fish peppers, vinegar and sea salt. Each portion is garnished with kohlrabi and okra pickles. After about 50 hours of preparation, the dish is born.
The pork tenderloin is sweetly glazed on the outside and cooked rare on the inside. The pork fritter replicates a fish fritter with crispy buttermilk breaded crust and a gooey interior.
The cornbread was a triple threat. With three tasteful flavors, your mouth can go from crunchy and creamy to sweet. It began with a buttery baked top, a pudding-like mix in the middle and sweet barbecue pork on the bottom. "It's just fun. it's something we wanted to try out on the original menu when we opened here," said Patrick "Opie" Crooks (pictured), chef at Shoo-Fly. The meat was balanced with collard greens.
One thing about this platter is its consistent tangy twang, so there's no aftertaste when testing out the different meats. This light tasting pork sampler isn't an extremely heavy meal, so you can really pig-out on it without feeling overstuffed. -- Jada Vanderpool