Serious Eats: Chicago
Behind the Scenes of Longman & Eagle's Braised Chicago Style Pig Head
What's better than a fully loaded Chicago style hot dog? Well, if you want our opinion, not much. But that doesn't mean places can't try to draw inspiration from our city's classic dish to create something truly unique. Which brings us to Longman & Eagle. If you gaze upon the Logan Square restaurant's lunch menu, you'll notice a curiously titled item called Braised Chicago Style Pig Head ($13). This obviously got us very excited.
Instead of a straight rendition of a Chicago style hot dog, Longman translates the flavors to a completely new dish, albeit one that still looks sort of familiar. Meat from a pig's head is braised, and then marinated with a range of spices. It's served in a bun with a celery and cipollini relish, a tomato and fennel jam, poppyseed mustard, and Melrose "sport" peppers.
We decided to go behind the scenes to see how the dish is created. To do so, we had to find a time the kitchen wasn't absolutely completely slammed—something that kind of never happens. We can't thank Longman enough for letting us in, even if we did have to show up at 8 a.m. on a Saturday. It was all worth it.
Check out how Longman & Eagle's Braised Chicago Style Pig Head is created by clicking on the slideshow.