For Los Angeles Food & Wine, Walter and Margarita Manzke welcomed lauded San Francisco chef Michael Tusk to Republique to prepare a collaborative four-course lunch. Each dish was very good. Since Dose of Vitamin P is a pork-focused column, I’ll praise the Cook Pigs pork that Walter Manzke prepared five ways.

This pork plate integrated more techniques and ingredients than I could possibly recount. I’ll hit the high points. The biggest cut came from 28-day dry-aged loin that grilled over burning oak. Cider-peppercorn sauce featured four peppercorn types, including Tellicherry. Salsify often grows in coastal waters. Sous chef Jon Butler tracked down wild salsify from Belgium. He wrapped crisp root vegetables and roasted bite-sized results.

Pork belly luxuriated in a sous vide bath and finished with high-heat before joining woodsy Canadian chanterelles. A crispy deep-fried trotter and head meat cake rested on a rich lentil bed.

Boulangère potato drew on old French boulangerie traditions. Locals shared ovens and cooked different things throughout the day. Manzke served liver, bacon, onion, garlic and more with Cognac and cream atop his potato cake. To complete the porcine picture, Manzke and his team cooked a football-shaped gala apple in bacon fat. Cook Pigs pork has a lot to give. Manzke made the most of the animal’s versatile nature for a special lunch.

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