Chef-owner Tony Maws of Craigie on Main in Cambridge offered pork belly bahn mi. Before he left for the event, Maws gave himself this challenge: Well just have to get in the ring with our sausages and see who makes it out. Some tasters thought that his brioche buns overwhelmed the pork belly of the Yorkshire-Duroc breed. But a stunning crisp-skinned confit served with quince puree makes up for the misstep. At the judges table, Tim Cushman, chef-owner of O Ya in Boston, declares Mawss fried pork bones coated with sweet nuoc cham the single best bite of the evening.
(Aram Boghosian for The Boston Globe )