I’ve had pork prepared about every way I can imagine it – barbequed, pulled, smothered with mushroom sauce, grilled, on a stick. They are all umm umm good.
But I’ve never had pork with ice cream. Not pork and then big dish of ice cream as a dessert, but pork in ice cream.
I was at the South Dakota Pork Producers Council's Taste of Elegance in Sioux Falls.
Pork with ice cream was one of the dishes offered by one of the professional chefs competing in the SDPPC’s annual recipe contest.
Actually, “pork with ice cream” is my dumbed down way of describing the dish. Officially, it is called “Peppered Bourbon Marinated Roast Pork Belly With Candied Bacon Ice Cream.” Chef Jean Paul Nielsen, of Magilly’s Broadway Eatery in Yankton, S.D., made it.
It was good!
But so was:
“Smokin Joe’s Babeque Pork Tenderloin with Creamy Bacon Mashed Potatoes and Maple Bacon Baklava,” from Chef Joe Cooper, Ovations Catering, Sioux Falls, and
“Prime Rib of Pork with Rasberry Chipotle Sauce and Pork Sausage Dressing,” by Chef Kep Pharis, of BraVos, Brookings, and
“Duel Pork Pistachio,” by Chef Murphy Lundie, Hillside Resort, Wentworth, and
Eight other pork recipes, from “Jalepeno Maple Raised Pork Belly” to “Fig and Apple Stuffed Pork Chops.”
I didn’t know which to vote for as the best. They were all were winners in my book, and so was the SDPPC. Its Taste of Elegance is one of the biggest and longest running events in the nation. It has become so successful in Sioux Falls that SDPPC is launching a second Taste of Elegance in Rapid City.
How will chefs in the West top Candied Bacon Ice Cream?