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Pork and Pork

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Carty May 28, 2009 03:21 PM

I love pork. If I could develop the kind of focus I attain seeking pork doing something productive I’d be a rich man.

Boston not exactly the porkiest of regions but I had two recent finds I want to share.

One:

The roast pork sandwich at J. Pace (Tuesday and Thursday only). Beautifully moist roast pork piled on that awesome Pace Italian roll. I did provolone, pickles, peppers. AWESOME. I am from the Philadelphia area, have been here for 27 years, this is the first sandwich I have had that makes me stop missing cheesesteaks. Different sandwich of course, but an accomplishment similar in scope.

I need to see if I can engage them on how the pork is prepared, reminds me flavor-wise of my Puerto Rican stepmother’s roast pork: salt, pepper, garlic oregano.

Be warned: there has got to be a pound of pork in this behemoth. And it being Pace you are eating it at lunch during the week. 45 minutes after consuming it my brain wanted to shut down completely. I suppose a more rational or disciplined being could save half for later, I don’t know how well it would hold up. And I am not that being anyway.

Two:

Costeleta a Mineira at Don Ricardo’s in the South end. Marinated broiled pork chops. Tender, flavorful, had to pick the bones it was so good. $12. Will return to try to learn more about how they're prepared. I suspect Don Ricardo’s is a find. What little I found searching this board was positive, will continue to do my part researching further. Mmmmmmmm.

Any recent pork finds you’d like to share?

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  1. 9
    9lives RE: Carty May 28, 2009 04:06 PM

    If you like the pork at J Pace, you'll love the roast pork sandwich at Artu on Charles or the NE (my preference)...also the roast lamb.

    Pace alternates pork and lamb through the week but Artu offers both I think Pace added it recently..last 5-6 years; after Artu had such success with it..but I could be wrong..and just never noticed it on Pace's menu til 5-6 years ago..:) I do need to retry the Pace version but my memory is that Artu was better.

    I'm a huge fan of Pace's proscuitto/provolone, pickles, peppers, tomato.

    Chinatown is your friend..How about the roast meat places like Hong Kong Eatery or the place on Beach, Vhin Sun? and I had a great double cooked pork belly at New Shanghai.

    High end, Bina does a pork confit that's great..though you probably want to order a pasta like the carbonara first.

    Montien does a great pork dish on the Thai menu..sliced pork with basil and peppercorns...moo pad prik thai on??

    1. barleywino RE: Carty May 28, 2009 04:19 PM

      a few current faves:
      braised pork shin in brown sauce (Mulan)
      twice cooked pork w/ leek (New Shanghai)
      braised pig tails (Craigie)
      spicy steamed pork ribs w/ rice flour (Chung Xin Yuan, weekend lunch only)
      mini steamed buns w/ pork and crab (Jo Jo Taipei)
      crispy roast pig center cut (Hong Kong Eatery)
      baby pig special (Scampo, Fridays only)
      iberico bellota ham (Formaggio)

      2 Replies
      1. re: barleywino
        theparegorickid RE: barleywino May 28, 2009 10:08 PM

        where is Chung Xin Yuan?

        1. re: theparegorickid
          barleywino RE: theparegorickid May 29, 2009 04:20 AM

          http://www.yelp.com/biz/chung-shin-yu... 183 California st Newton MA

      2. z
        Zatan RE: Carty May 28, 2009 06:16 PM

        nice, I love pork too.

        The roast pork in the ramen soup at Ken's is pretty much perfect I think.
        Pad grapow moo krob at S&I Thai, lovely crispy pork fat and meat.
        Pig's ears at Taiwan Cafe or Wisteria House (I like the latter more), yumm. Fried pork chop at either place is good too.
        If cassoulet is on at Eastern Standard it's lovely with pork belly and sometimes, if you're lucky, an ear as well.
        Wonton noodle soup at Vinh Sun, with their roast pork.
        Jamon at Toro (or any place that has imported good quality Jamon) , pure porky goodness.
        Various coldcuts at Bazaar or any Russian deli, cases full of pork sausages and meats.
        Neiman Ranch bacon and ham, available at Trader Joe's.
        And one of my favorites, Jamon Royale from Neiman also, available at Whole Foods.

        1. StriperGuy RE: Carty May 28, 2009 06:33 PM

          The three 9 hour baked, karl's triple smoked bacon larded, home made jerk rub roast pork shoulders I cooked two weeks ago ;-).

          2 Replies
          1. re: StriperGuy
            z
            Zatan RE: StriperGuy May 28, 2009 06:46 PM

            ha, if you wanna go there we have to take it to another place I guess....my three week wet cured pork shoulder French style (a-la Jane Grigson) with brown sugar, mustard seed, celery, garlic, thyme, allspice.....I served it up to a bunch of local people so maybe still qualifies. Simply great.

            1. re: Zatan
              StriperGuy RE: Zatan May 29, 2009 06:39 AM

              Touché.

          2. t
            Taralli RE: Carty May 29, 2009 03:56 AM

            The dong po pork belly dish at Fuloon - melt-in-your-mouth sinful & scrumptious!

            4 Replies
            1. re: Taralli
              Karl S RE: Taralli May 29, 2009 10:04 AM

              FuLoon's dried bean curd leaf with caramelized pork belly and just enough Chinese black vinegar is also immortal.

              1. re: Karl S
                BarmyFotheringayPhipps RE: Karl S May 30, 2009 11:00 PM

                If it has pork in its name at Fuloon, it's worth ordering. Must do another Chowdown there soon...

                1. re: BarmyFotheringayPhipps
                  Karl S RE: BarmyFotheringayPhipps May 31, 2009 04:01 AM

                  My oldest brother is visiting me at the end of July. He is a fireater like my sister from Tucson, who last October ate half of the entire bowl of Wok-Steamed Beef (dubbed the Giant Bowl of Death by Devra First of the Globe) like it was candy (it was one of the rare dishes she said was hot enough, though it was not too hot for her) - we mixed the other half with rice, froze it in a tube, and she ate the other half the day she returned to Tucson. My brother was envious.

                  So he's jonesing for Fuloon. I am almost thinking of inviting Hounds for a Chowdown with us.

                  1. re: Karl S
                    StriperGuy RE: Karl S May 31, 2009 05:08 AM

                    impressive

                    on the pork note shangri la does a pork belly on a bun thing for dim sum that is pretty mind blowing.

            2. b
              bostongal RE: Carty May 29, 2009 04:13 AM

              The suckling pig dish at Troquet has always been fantastic...although they did take it off the menu for awhile. I am sure it is back on now as it is a very popular dish. Check it out if you are in the mood for a high end dining experience.

              1. p
                Pegmeister RE: Carty May 29, 2009 04:41 AM

                The porterhouse pork chop at 75 Chestnut is pretty amazing.

                1. t
                  Taralli RE: Carty May 29, 2009 04:59 AM

                  Have a mini-chowdown at Hong Kong Eatery and order a whole roast pig like 9 of us did a few years ago.

                  2 Replies
                  1. re: Taralli
                    StriperGuy RE: Taralli May 29, 2009 06:39 AM

                    That was scarey.

                    1. re: Taralli
                      9
                      9lives RE: Taralli May 29, 2009 11:16 AM

                      almost 5 years ago, time flies when you eat well..:)

                      http://www.flickr.com/photos/61246842...

                    2. Infomaniac RE: Carty May 29, 2009 05:00 AM

                      The pork chop with vinegar peppers at Vinny's At Night in Somerville.

                      2 Replies
                      1. re: Infomaniac
                        l
                        lola22 RE: Infomaniac Jun 5, 2009 05:46 PM

                        this post killed me. my dad, only recently deceased, made a terrific pork w/vinegar peppers.

                        it also had potatoes which had been pan fried with the chops before braising along with the vinegar peppers and most importantly the juice from the jar of peppers. he swore by the pastene hot cherry peppers. only recently when asked by my parents what i wanted for a birthday dinner, i asked for only this dish. man it is good. i have a jar of the peppers in my fridge with the recipe attached to it with an elastic...

                        1. re: lola22
                          Infomaniac RE: lola22 Jun 5, 2009 06:38 PM

                          sadden to hear about you loss....sounds like you have good memories though, and happy birthday!

                          Your dads version sounds exactly like the way I make it at home. Vinny;s doesn't serve theirs with the potatoes like you know, but still a nice version with a huge pork chop.

                      2. nsenada RE: Carty May 29, 2009 05:52 AM

                        Cafe Latino, by the court house in government center, for their pernil - the crispy pork skin is absolutely amazing, though similarly coma-inducing in fattiness and quantity.

                        1 Reply
                        1. re: nsenada
                          TomH RE: nsenada May 29, 2009 06:38 AM

                          The Cafe Latino roast pork meal is amazing and the portion size is HUGE! I am a big eater and I have yet to finish the whole dish. I think it only costs about $7 as well which is a great deal. Be sure to ask for some of the crispy skin!

                          I also recommend the "Porchetta" at Figaro's on Beach Street. It is a special so check the web site for when it is available. Roast, seasoned, pork with caramelized onions and provolone. Killer.

                        2. s
                          Snowflake RE: Carty May 29, 2009 06:21 AM

                          You've got to start in the morning, if you are going to eat pork all day.

                          Go for an Irish Breakfast at the Druid. Irish bacon, pork sausage, black and white (pork) pudding along with eggs, beans and toast. it is really a potent way to start the day.

                          1. b
                            bobot RE: Carty May 29, 2009 06:34 AM

                            I had a dong po (I think) pork shoulder at Sichuan Garden in Brookline last weekend. Huge, succulent, moist, deliciously spiced, PORK. Man, I love a good pork shoulder.

                            2 Replies
                            1. re: bobot
                              9
                              9lives RE: bobot May 29, 2009 07:10 AM

                              I haven't been lately but SG's dong po used to be made with a pork shank. Great dish. Mulan makes a similar dish.

                              The slow cooked pork shank at Teatro is a great dish.

                              Portuguese dish of pork alejanta (w/clams) at Atasca or wherever you think is the best version. My fave is probably Sagre's in Fall River or a place in Gloucester; which I can find but don't recall the name.

                              1. re: 9lives
                                b
                                bobot RE: 9lives Jun 6, 2009 07:51 AM

                                The best pork alejanta I ever had was at Antonio's in New Bedford. Gotta get back to that place sometime soon- amazing food.

                            2. nsenada RE: Carty May 29, 2009 06:49 AM

                              Forgot about the chicharon part of the pork food pyramid - I've had some good ones at Mi Rancho and El Paisa in East Boston, and some that were more like pork chunks at Taco Loco in Somerville. My favorites are off a cart at outdoor festivals in the North End, though.

                              1. StriperGuy RE: Carty May 29, 2009 07:03 AM

                                Blue Ribbon is on any Boston pork list too.

                                1. yumyum RE: Carty May 29, 2009 07:23 AM

                                  You had me at pork.

                                  Many good ideas already, but I immediately thought of the pork chop at Ten Tables (JP). I haven't yet tried out the Cambridge branch, but if David Punch is in the kitchen, the pork will rule.

                                  Also consider the NC style pulled pork sandwich at Highland Kitchen and the chile verde at Anna's of all places.

                                  1 Reply
                                  1. re: yumyum
                                    l
                                    lola22 RE: yumyum Jun 5, 2009 05:48 PM

                                    "you had me at pork" !!!! this made me howl.

                                    me too, I'd follow anyone with the promise of pork.

                                  2. galangatron RE: Carty May 29, 2009 09:44 AM

                                    spicy chili pork at floating rock in revere
                                    dong po pork and pork belly with bean curd knots at fuloon in malden
                                    braised pork shank at uncle cheung's in framingham
                                    pernil al horno at la fe in lynn
                                    spicy pork bulgogi at korea garden in allston
                                    double cooked pork belly at new shanghai in chinatown
                                    pork chop rice plate and pork belly rice plate at taiwan cafe in chinatown
                                    pad ga pow moo krob (crispy fried pork belly in chili sauce) at s&i thai in allston
                                    moo pa lo (braised pork stew) at khao sarn in brookline
                                    salt and pepper pork chop at kantin in allston
                                    patatim (stewed pork leg) at jnj turo turo filipino cuisine in quincy
                                    pork soup dumplings at gourmet dumpling house in chinatown
                                    red cooked pork belly at qingdao garden in cambridge

                                    gone but not forgotten...
                                    roast pork noodle soup at the noodle alcove in chinatown
                                    double cooked pork bellies at anise in cambridge
                                    pork ribs and pulled pork sandwich at uncle pete's in revere
                                    lion's head meatball at wing's kitchen in chinatown

                                    5 Replies
                                    1. re: galangatron
                                      yumyum RE: galangatron May 29, 2009 09:52 AM

                                      I like the way you move.

                                      1. re: galangatron
                                        jgg13 RE: galangatron May 29, 2009 10:57 AM

                                        If you havent' been in a while, Wing's is under new mgmt and totally different

                                        1. re: galangatron
                                          9
                                          9lives RE: galangatron May 29, 2009 11:10 AM

                                          all great

                                          re Wings, not meaning to be too picky but I think the meatball was beef. They did make 1 of the better braised pork dish in town. As JGG mentioned, they are no longer under the same mgmt and I don't think any of those are available now. a great loss imo

                                          http://www.flickr.com/photos/61246842...

                                          1. re: galangatron
                                            l
                                            lola22 RE: galangatron Jun 5, 2009 09:05 PM

                                            yunno, anise was founded and run by the same woman who started chilli garden in medford. in fact, i felt the quality in medford went down when she did, perhpas she took the ace chef from medford. anyway, with anise gone my hopes are that CG gets better!

                                            long story short--i bet that double cooked pork bellies is served at CG!

                                            1. re: lola22
                                              Aromatherapy RE: lola22 Jun 6, 2009 05:04 AM

                                              Chilli Garden has always used belly pork in its double-cooked, which is a nice austere version with green chili and leeks or scallions. It's on the lunch special menu too. Never made it to Anise, can't compare.

                                          2. b
                                            bostongal RE: Carty May 29, 2009 02:56 PM

                                            One more amazing selection in the "must have" pork category - the 'Costoletta' of Pork
                                            at Tosca in Hingham. Tender, juicy pork pounded flat and grilled to smokey, flavorful perfection. Yum.

                                            1. MrsCheese RE: Carty May 30, 2009 01:52 PM

                                              The pork belly at Craigie on Main nearly had me licking the plate ('course I was about three sheets by then - their tasting menu is a drawn-out affair, and the drinks so good...).

                                              1. b
                                                BJK RE: Carty May 30, 2009 04:53 PM

                                                Salt and pepper fried pork at Taiwan Cafe.

                                                BK

                                                1 Reply
                                                1. re: BJK
                                                  gastropunk46 RE: BJK Jun 5, 2009 09:01 PM

                                                  steamed pork ribs at china pearl for dim sum

                                                2. b
                                                  bigeks RE: Carty Jun 6, 2009 05:56 AM

                                                  Oh, sure. Pork chops, bacon, and ham from the same, MAGICAL creature.....

                                                  Had "Pork Three Ways" at Cragie before they moved. Talk about magical....

                                                  1. barleywino RE: Carty Jul 15, 2009 05:34 PM

                                                    on Wednesdays only, the crispy pork shank at Abe & Louie's...like an sit-down version of the schweinhaxen served out of food trucks outside Munich...arrives looking like a coconut..cut through the dark brown crunchy shell of skin and fat to reach the moist meet inside...accompanied by a baked stuffed apple, like an inside out dutch apple pie...warning: easily big enough for two

                                                    1. Eatin in Woostah RE: Carty Jul 15, 2009 06:10 PM

                                                      Salt and Pepper Pork Chops at Mulan
                                                      Carnitas plate at Boca Grande, with salsa verde. I'm addicted - ate it three times last week.

                                                      1. TomH RE: Carty Jul 16, 2009 06:11 AM

                                                        That Pace roast pork sandwich is amazing. I usually get it on the braided roll with provolone and deli mustard. Awesomeness! Lately, to my chagrin, it has been selling out by about 12:15 so get there early!

                                                        3 Replies
                                                        1. re: TomH
                                                          jgg13 RE: TomH Jul 16, 2009 06:27 AM

                                                          The one at blossom ct never seems to have it. they always have some pulledp ork concoction instead.

                                                          1. re: jgg13
                                                            TomH RE: jgg13 Jul 16, 2009 06:41 AM

                                                            The one on the Greenway has it (well until it sells out) every Tuesday and Thursday. That is a bummer that they do not have it at the other location...

                                                            1. re: TomH
                                                              jgg13 RE: TomH Jul 16, 2009 07:33 AM

                                                              I started going there because of the OP of this thread actually (and I don't mind at all, I love it), but every time I go on a T or Th, I ask "do you have roast pork today?" and they say, "Oh, we don't have that today, we have bbq pulled pork though" (which is not bbq at all, it's pulled pork in bbq sauce)

                                                        2. t
                                                          Taralli RE: Carty Jul 16, 2009 06:30 AM

                                                          The roast suckling pig at Vinh Sun in Chinatown is to die for.

                                                          1 Reply
                                                          1. re: Taralli
                                                            barleywino RE: Taralli Jul 16, 2009 06:44 AM

                                                            it seems to be a strong function of timing-- lunchtime or weekends it seems more likely to be good than other times... i once got a "bad" batch (which I ate very little of) and (like most places in Chinatown) they were not willing to take it off the bill

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