2014 Great Baltimore Meat Up Challenge [Pictures]
Enter b's second carnivorous challenge -- if you dare.
Image 7 of 11
The Loaded Baked Pork-tato( CHIAKI KAWAJIRI / BALTIMORE SUN / April 21, 2014 )
There are chefs obsessed with pork, and then there is Daniel Jacinto (pictured), the Nickel Taphouse's executive chef whose nickname is "Swine."
After butchering his first pig years ago, Jacinto commemorated the act with a tattoo on his right forearm. It's a knife cutting through a bleeding pig's head.
A more appetizing representation of Jacinto's pork love is his Loaded Baked Pork-tato. Using an organic Kennebec potato as its base, the dish is piled high with crispy pork belly that has been split and stuffed with sliced pork loin, caramelized onions, mushrooms, housemade cheese sauce, spicy ketchup and a bacon-chive gremolata (think herb condiment). The baked potato acts as a blank canvas for all of the savory goodies here, but fittingly, the supple pork belly is the true star here.
The dish, which weighs between 2-3 pounds, is "totally gluttonous," just as Jacinto imagined. And for anyone worried about the inevitable guilt that comes with consuming it, Jacinto offers a cheerful reminder: "That's what the gym is for." -- Wesley Case