Just when you think bacon is the pinnacle of food awesomeness, a restaurant like Pork’d opens and throws a delicious spanner in the works. From pork belly and ribs to sausages and hock, the guys at Pork’d had us wanting to pig out! Oh and did I mention the craft beer?
I don’t know why it’s taken us so long to get over to Pork’d. It’s got everything I love in one place: amazing food, great location, fantastic beer and the friendliest, most professional staff around.
When we got down to the Cleveland Street end of Crown St, Surry Hills, we were in for a tail-curlingly good culinary experience.
There are four stages to dining at Pork’d. To start with you choose your table.
Once accomplished, your next mission is to choose a beer (or wine or spirit) from the oh so enticing bar.
As co-owner Mick Bain’s name is also above the door of my spiritual home – the Royal Albert pub – it’s only right that the bar at Pork’d should also offer a superb range of Aussie craft products.
Once watered, you must inspect the Pork’d menu carefully to decide what you’re going to snuffle up.
When you’re ready to order, you then raid the kitchen.
Tucked away beside the bar, the kitchen is small but cosy and gives you a real feeling of being part of this genius concept.
Order your food here and pay, then take your meal back to the table you scored earlier and let the feasting begin.
We really liked the idea of ordering in the kitchen. Getting in amongst the thumping heart of this unique little eatery lets you see what’s on offer and also gives you the chance to speak to the chef for his recommendations.
So if you’re achin’ for bacon or want dibs on some ribs, you need to get Pork’d. It’s fun and approachable yet serves up some of the most decedent pork-based morsels you’re likely to find.
We went for the Pigsy Plate – chef’s selection of all the good bits: sticky pork belly, chilli bacon, porter ham hock, cheese kransky and a chef’s pick of the day. Plus it comes with house-made beans, pickle and a soft bread roll.
We also couldn’t go past a plate of sticky hoisin baby back ribs. Yes, you get the whole rack!
By the end of it, we were absolutely stuffed and I can’t wait to go back for more. Especially as Mick Bain and his counterpart Chef Mark Jensen of Red Lantern fame have gone to great lengths to source ethically farmed pigs – of which they use the whole animal.
Top tips for Pork’d:
- Ask for the barbecue sauce – it’s made in house and goes perfectly with all things porky.
- Our recommendations for drinks have to be the cider on tap and the smoked porter. Perfect for the smoky porky goodness you’re in store for!
- 1 dish per person is enough without sides – resist the temptation to get chips – though I’ve heard the mash is devine!
- If you don’t eat pork, are vegetarian or think you might reincarnate as a pig, avoid at all costs. Otherwise get Pork’d asap!
Pork’d – pork and craft beer hall
Good for: weekday dinner, out with mates, chilled date night, Friday and w/e lunch option, weekend porky blissbomb! Not advisable for a first date venue!
Open: Mon-Thur: 5pm-11pm, Fri-Sat: 12pm-11pm, Sun: 12pm-9pm.
545 Crown Street
Sydney NSW 2010
Where do you go to get your pork fix? What’s your favourite thing to do with bacon (nothing kinky, please!)? Tell us in the comments!