Slideshow: A Jew and a Pit Master Walk Into a Bar: Sacred and Profane's Porky Comfort Food Dinner

Kasha Sushi
Kasha Sushi
One of the three passed appetizers was this kasha "sushi," little nuggets of kasha bound with egg and baked, topped with a mix of horseradish and wasabi, some white fish, and curls of bacon from Muncan in Astoria.
Noah in the kitchen
Noah in the kitchen
Torching the sushi
Torching the sushi
The bacon was torched to crisp it up and render fat over the kasha balls.
Sweet and Sour Meatballs
Sweet and Sour Meatballs
Another passed appetizer. "You know, your basic 1970's stuff, but good." The tender meatball has a foundation of pork shoulder with a little ground chuck in the mix. "It's all about the sweet and sour," Noah continued—two essential flavors of Ashkenazi Jewish cooking.
Latkes
Latkes
The last starter was a composed latke topped with pimento cheese and fried mortadella. "The latkes are pretty basic: potato, matzo meal [damn right], egg, a little paprika and garlic powder." The latkes were fried earlier and reheated in a convection oven right before service.
In it goes
In it goes
How do you cook up a few pounds of mortadella cubes all at once? Fry those babies.
Pimento Cheese-Mortadella Latke
Pimento Cheese-Mortadella Latke
Ham Hock Cholent
Ham Hock Cholent
"This is a pretty basic cholent, which is a stew typically cooked overnight and eaten on the sabbath," Noah explained. "I started it with a beef broth and added barley, beans, mushrooms, and eggs. There's also some Chimay in there. But this is my first time cooking it with ham hocks."
Cholent
Cholent
Because pork loves bitter greens, there's also some escarole in the mix.
On the griddle
On the griddle
The sliced kugel reheats on the griddle and until it turns golden brown.
Like so
Like so
Pork
Pork
Or as Robyn put it, "Mega Pork."

Instead of plain roast pork, the kugel Cubano used Tyson's oak-smoked pork shoulder.

Sandwich construction
Sandwich construction
A swipe of mustard went down on the kugel, followed by pork, followed by provolone. Then it's off to the oven to melt the cheese.
Sandwich construction
Sandwich construction
Once the cheese melted, pickles joined on top and the sandwich was assembled.
Porky glory
Porky glory
Pork skin
Pork skin
And pork skin, which looked like this before frying.
Tossing
Tossing
The rinds balloon up in the fryer and are then tossed with sugar while warm.
Dessert
Dessert
The sweet pork rinds were joined by a scoop of horchata ice cream (recipe by yours truly) and a spicy chocolate sauce.