Slideshow: Behind the Scenes of Longman & Eagle's Braised Chicago Style Pig Head

Braised Pig Head
Braised Pig Head
A confit of meat from a pig's head is prepared the day before, and then marinated in pastrami seasoning, caraway, cloves, and fennel seed. Finally, it is heated up for each order.
The Roasted Peppers
The Roasted Peppers
These are roasted ahead of time, and then warmed up to order.
On the Griddle
On the Griddle
A soft bun is toasted on the grill, along with some mixed peppers that will be incorporated later in the preparation.
The Final Touch
The Final Touch
The meat is spooned into the crispy bun and placed on the french fries. Then it is garnished with celery and cipollini relish, tomato and fennel jam, poppyseed mustard, and last but not least, the roasted peppers.
Inside Longman & Eagle
Inside Longman & Eagle
A rare look at Longman's dining room when it isn't completely packed with people. To shoot this process we had to arrive at 8 a.m.