The Iowa Pork Producers Association (IPPA) challenged 11 teams of Iowa students to get creative with ground pork at their annual Student Taste competition, which took place at the Iowa Culinary Institute on the campus of the Des Moines Area Community College in Ankeny.
The teams consisted of two to four students from five Iowa colleges and universities, and they were challenged to prepare an entr?e using ground pork within the two-hour time limit. Their dishes were judged based on taste, appearance, complementing side dishes, and design.
?What I love about ground pork is how versatile and cost-effective it is when compared to other proteins,? Kelsey Sutter, IPPA?s marketing and programs director, said. ?Pork is adaptable to fit in so many recipe styles, and this rang true as we saw entrees featuring completely different flavor profiles and associated with various ethnicities.?
The first-place team included Trevor Schueneman of Sac City, Lucas Alstott of Fort Dodge, Eliazer Lozano of Eldora, and Gavin Plagman of Lake City, all of whom are first-year students attending Iowa Central Community College. They prepared sous vide porchetta stuffed with ground pork and served with pea puree, roasted fingerling potatoes, crispy parsnips, and herb salad.
Each member of the winning team was awarded $100 from the IPPA. In addition, the Iowa Central culinary program received $750 for scholarships or educational supplies.
Another team from Iowa Central took second place. They prepared a pork kebab with peppers and onions served on a garlic flatbread with pickled vegetable salad and cilantro-lime yogurt sauce. First-year student Avery Bardole of Jefferson, along with second-year students Kristine Frideres of Lu Verne, Viatris Scott of Pilot Mound, and Sarah Sundene of Aurelia, each won $50 from the IPPA. They brought an additional $500 for Iowa Central to use for scholarships or supplies.
Third place went to The ?Bao Bun Babes,? made up of first-year students Sam Monroe of Roseville, Ill., and Emma Conlon of Clarion, as well as second-year student Hunter Johnson of Marion, from Kirkwood Community College. Their Asian-inspired Duroc pork burger on a steamed bun was served with pickled daikon slaw, gochujang aioli, tempura vegetables, and wheat noodle salad with sesame-ginger vinaigrette. They received $25 each and $250 for Kirkwood.
?Beautiful, beautiful plates,? Chef Aaron Holt of Doolittle Farm in Story City, one of three judges who provided immediate feedback, said. ?I would have no problem putting all of them on my menus.?
Other judges included Bryce Duling, from Mistress Brewing Company in Ankeny, and Chelsey Van Genderen, program manager at the U.S. Pork Center of Excellence in Des Moines.
Also participating in this year?s contest were teams from DMACC, Indian Hills Community College, and Iowa State University.
IPPA?s Student Taste event is open to any Iowa college or university with a culinary arts program. IPPA provides each school with $500 for food and contest expenses and also reimburses them for mileage.
