Ep 20. Piling on the Pork

In season 30 episode 20 of Diners, Drive-Ins and Dives, host Guy Fieri explores restaurants across the country that are piling on the pork. From barbecue to sandwiches to breakfast dishes, Fieri indulges in all the savory and delicious ways pork is prepared.

First, Fieri heads to a restaurant in New Orleans that's serving up all sorts of pork dishes, including a pork belly po' boy and crispy fried pork chops. Next, he visits a spot in Nashville that specializes in smoked meats, such as pulled pork and brisket, and even has a bacon flight featuring six different kinds of bacon.

In Austin, Fieri goes to a food truck that's dishing out a breakfast sandwich piled high with bacon, ham, and sausage. Then, he checks out a BBQ joint in Kansas City that's known for its burnt ends and bacon-wrapped meatloaf.

At a diner in Las Vegas, Fieri tries a pork belly burger and a pork belly BLT, both stacked with plenty of crispy bacon. And in Salt Lake City, he visits a restaurant that's elevating pork with dishes like pork belly tacos and a pork chop topped with apple chutney.

Finally, Fieri heads to Chicago where he finds a spot serving up an enormous sandwich called the "Mother-in-Law" made up of a tamale, chili, and a hot dog all piled on a bun with plenty of sautéed onions. Adding even more pork, the sandwich is topped with a pork tamale.

Throughout the episode, Fieri chats with the chefs and owners of each restaurant, learning about their unique dishes and techniques for cooking pork. From classic dishes to innovative creations, this episode of Diners, Drive-Ins and Dives celebrates all the delicious ways pork can be piled on.