Lunchbreak: Pork shoulder, escabeche vegetables and corn bread, prepared by Cellar Door Provisions chef Ethan Pikas and details about the Green City Market Chef BBQ

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Chef Ethan Pikas

Cellar Door Provisions
3025 W. Diversey Avenue

Green City Market Chef BBQ
July 20
5:30 p.m. – 8:00 p.m.
1817 N. Clark
Tickets $125 for Adults, $25 for Children 12 & Under $25

For more information:

Pork Shoulder, Escabeche Vegetables and Corn Bread


Pork Shoulder:

Pork 1 lbs

Salt 2 teaspoons

Black pepper 1 teaspoon

Coriander seed 1 teaspoon

Cumin seed 1 teaspoon

Honey 2 teaspoons

Annatto Paste 3 Tablespoons

Garlic powder 1 teaspoon

Toast all of the spices whole and spin in a spice grinder until coarsley ground. Combine with the salt, annatto, and honey to make a paste, and coat the pork shoulder thoroughly. If time allows, let sit overnight.

Preheat oven to 250 F and roast the shoulder 3.5 to 4 hours, or until moist and tender.  Let cool. Slice and sear in a cast iron pan for serving.

Escabeche vegetables:

Vinegar 3/4 cup

Water 3/4 cup

Honey 3 tablespoons

Salt 1 tablespoon, 1/4 teaspoon

Garlic 5 cloves

Jalepeno 1 ea

Black pepper 1/2 teaspoon

Coriander 1/2 teaspoon

Ginger 1 tablespoon

Bay leaf 2 ea

Char shallot, garlic, jalapeño, ginger, black pepper, coriander in a pan on all sides and purée in a blender until smooth.

Roast vegetables until tender, and toss in the aromatic purée to coat.

Bring the vinegar, stock, salt, honey to a simmer and poor over vegetables. Let cool to room temp and store for up to 3 weeks.


Polenta 2 cups

All Purpose Flour 2 cups

Baking soda 2 teaspoons

Baking powder 2 teaspoons

Butter (melted) 1 1/2 sticks

Buttermilk 1 1/3 cups

Creme Fraiche 3/4 cup

Honey 1/2 cup

Brown sugar 1/2 cup

Vinegar 1 tablespoon

Salt 1 tablespoon, 1 teaspoon

Eggs 4 ea

Mix together polenta, flour, baking soda, baking powder, salt in one bowl.

In a separate bowl, combine butter, buttermilk, creme fraiche, honey, brown sugar, vinegar, eggs and mix thoroughly.

Fold the liquid ingredients into the dry ingredients and mix just to combine.

If time allows, let batter rest overnight.

Preheat oven to 375 F

Heat a 9 inch cast iron skillet over medium high. Add in 2 T butter to coat the skillet, pour in the batter and allow the batter to begin to setup around the edges.

Place skillet in the oven and bake the cornbread until it is just set, and a cake tester comes out clean.

To plate:

Place some pan drippings from the pork on the plate. Place pork down and top with escabeche vegetables and fresh greens. Serve with cornbread.