An Intro to Porg Cuts

There is one thing in the galaxy that can bring everyone together to the holiday dinner table. Friends and foes. Jawas and droids. Ewoks and gungans.  Alderaneans and, well…nobody anymore.  What is this one thing you ask?  It is the wonderful smell of a perfectly roasted porg.

In this series we will dive into the world of porg delicacies and how they’ve come to be synonymous with home.  Come on this journey and maybe you too can bring a smile to your favorite rodian’s face.  Wait, do rodians smile?

We start with the basics.  What are the different parts of a porg that are traditionally used?  The number one rule in cooking with porg is “No porg parts are wasted”.  We’ll learn to use everything these adorable and delicious little guys offer.

1. Feet – Starting at the bottom and working our way up, we begin with the feet.  The feet are generally used when making a porg broth for various stews and soups.  A standard soup would use 15 porg feet to create a flavorful broth.  This is why you may see an occasional one-footed porg out in the wild, but fret not, that stubby guy or gal will make it into someone’s bowl eventually.    If you’re not making soup, you’ll still want to hold on to those feet as they make an excellent garnish in other areas.

1. Thigh/Leg – The thigh and legs are a very juicy cut, consisting of dark or brown meat.  A Wookiee delicacy when they can get their paws on them, it is often roasted over an open fire in the wilds of Kashyyyk.  

2. Loin – Porg loin is considered a white meat and is incredibly tender.  It is a very small cut and can come at a high cost.  They are often served on Coruscant to wealthy customers and Sith, who have been willing to sacrifice many bothans to import high quality porg loins.

3. Breast – The breast of a porg is the most widely consumed portion.  It is considered a gray meat, so it can be on the dry side.  You will typically serve porg breast alongside other parts to add some moisture to it.

4. Neck – Pork necks are typically used in the creation of various porg sausages.  They allow the natural flavors of the porg to be retained in the casing process. It is not a cut to throw away when dissecting your porg. 

5. Wing – The wings on a porg are small in size, but big on flavor.  Cantinas around the galaxy are known for their spicy “bantha wings”, which are indeed made from porg.  The cantina in Mos Eisley is often considered the original, just don’t bring your droid if you want to try them. 

6. Eyes – Don’t blink or you’ll miss these juicy little nuggets.  Purists will often consume the eyes raw in order to retain the natural hydrating properties of the eyeball.  Porgs have the highest moisture content in their eyes within the flightless avian kingdom.  If you do encounter them cooked, they will generally have a light sear.  Nobody enjoys dry eyeballs.  I will often bring a bag on long walker trips since they take up little space.

7. Miscellaneous – You should feel free to be creative with the remainder of your porg.  After all, you spent your hard-earned Imperial credits on it.  The feathers make an excellent garnish and can elevate your dish to a more pleasing aesthetic.  

I hope this gives you a primer, and a reference that we can return to as we explore different recipes from around the galaxy.  My experience as a walker pilot, trampling unrest, has brought me to many different places.  I’ve had the opportunity to steal many cuisines to call my own.  If you’re lucky, maybe I’ll be sent to your planet and your cuisine too can be assimilated into the empire.  

Happy feasting!

~Chef Veers