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17 Jun 2013

The Indy Endorsement: The Shaved Spit-Roast Organic Pork at Figue Mediterranean

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Mmm. Pig! Mmm. Pig! CVI Crapcam

What: The shaved spit-roast organic pork

Where: Figue Mediterranean, 47474 Washington St., La Quinta

How much: $29

Contact: 760-698-9040; www.eatfigue.com

Why: Savory + sweet + pork skin = OMG

Can we talk about pig skin for a moment?

No, I am not referring to football here. I am talking about cracklins, or chicharrones, whatever you want to call this most delicious of foods.

It’s chewy. It’s salty. It’ll send your cardiologist into a snit. And it’s one of the factors that make the shaved spit-roast organic pork at Figue Mediterranean worth the $29 price tag.

While chicharrones could make almost any food better, perhaps even ice cream (hey, don’t judge; we’re all friends here), they merely play a supporting role in this fantastic dish. The pork shavings—rustically uneven slices, if you will—are the nominal star, with the mustard vinaigrette a potential nominee for Best Supporting Actor. The stone fruits add a nice touch of sweetness, and the arugula adds freshness.

And then there are the chicharrones. There could be more of them, yes—some would even say there should be more than the mere handful that’s tossed lovingly atop the dish—but if there were too many more, they’d overwhelm these other fantastic ingredients, and that wouldn’t be fair, now, would it?

To overextend the acting analogy a bit: This dish is not a vehicle for one big star (even though some of the ingredients may indeed have incredible star power). Instead, it succeeds based on its fantastic ensemble cast.

So, go. Enjoy. If pig skin and pork shavings aren’t your thing, go anyway: Figue—fully open for not quite three months yet—offers plenty of other delicious foods in a high-end restaurant atmosphere unlike any other in the valley. Think big windows, modern touches and lots of wood, to go along with delicious food and great service.

And just the right amount of pig skin.

1 comment

  • Comment Link François de Mélogue Tuesday, 18 June 2013 08:52 posted by François de Mélogue

    Talk about food porn! I think you had me at chich. I am so happy that you liked the dish. The pork is from CookPig, a small producer in the area that raises the best pork I have ever eaten!

    Chef François de Mélogue
    Figue Mediterranean Restaurant

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