Diners, Drive-Ins and Dives

In San Antonio, Guy Fieri samples a distinctive take on pork tacos for the series ‘Piling on the Pork’. He then journeys to New Orleans to try pork knuckles. Both stops highlight regional pork preparations, showcasing how the meat is adapted to local flavours and cooking styles.

"Piling on the Pork" is a programme that falls under the episode genre, dedicated to exploring pork‑centric dishes. Each instalment follows a culinary host as they travel across the United States, sampling regional specialties that put pork at the centre of the plate. The format is straightforward: the host visits a city, tries a locally‑inspired pork dish, and moves on to the next destination. In this particular episode, the host – Guy Fieri – begins his journey in San Antonio, where he tastes a distinctive version of pork tacos. The tacos are presented as a unique twist on the classic Mexican‑inspired fare, highlighting the city’s take on pork. After sampling that dish, Fieri heads east to New Orleans, where the focus shifts to pork knuckles, a cut that is less commonly featured in mainstream menus. The episode’s structure underscores the contrast between the two locales. San Antonio’s offering showcases a handheld, spice‑laden taco, while New Orleans provides a more rustic, slow‑cooked knuckle that reflects the city’s culinary traditions. By moving from one city to the next, the show illustrates how the same protein can be interpreted in wildly different ways across the country. Overall, the segment delivers a concise look at two regional pork preparations, linking the flavours of Texas and Louisiana through Fieri’s on‑screen tasting experience. It keeps the emphasis firmly on the food, letting the dishes speak for themselves.