A golden rooster pointed the way to this week’s Dose of Vitamin P, a triple pork burger that the Tavern/A.O.C./Lucques family of restaurants served at Wally’s 7th Annual Central Coast Wine and Food Celebration. The patty was seared outside, locking in the collective juices from the ground pork, chorizo and bacon. The patty appeared on a soft house-baked bun with zesty Romesco sauce, molten Manchego and arugula. The size fell somewhere between slider and full-fledged burger. A true hamburger purist would probably argue that a patty must be made of beef to even qualify as a hamburger, and they may be right, but it would still be hard to argue against a juicy sandwich made using three different pork products.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.