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Pork and Pork

  • c

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.


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.


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. 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. 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. 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. 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

            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.

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

            4 Replies
            1. re: Taralli

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

              1. re: Karl S

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

                1. re: BarmyFotheringayPhipps

                  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


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

            2. 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. The porterhouse pork chop at 75 Chestnut is pretty amazing.

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

                      2 Replies
                      1. re: Infomaniac

                        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

                          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. 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

                          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. 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. 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

                              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

                                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. 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. Blue Ribbon is on any Boston pork list too.

                                1. 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

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

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

                                  2. 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

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

                                        1. re: galangatron

                                          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


                                          1. re: galangatron

                                            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

                                              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. 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. 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. Salt and pepper fried pork at Taiwan Cafe.


                                                1 Reply
                                                1. re: BJK

                                                  steamed pork ribs at china pearl for dim sum

                                                2. 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. 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. 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. 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

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

                                                          1. re: jgg13

                                                            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

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

                                                          1 Reply
                                                          1. re: Taralli

                                                            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