“'It's a perfect balance of the fat and the cracklings is salty and crunchy'... They get [the pork] specially cut for them [...] [it's] culinary gangster... It is so juicy, and so tender and flavorful and balanced... not too heavy on the herbaciousness with all of that Italian parsley that went in, not too heavy on the garlic or the salsa verde [...] and enough ciabatta roll to hold it together.”
“The overflow of pork chunks drizzled in mild salsa verde, just bright enough to cut the intensity of the fat, begins to spill forth rather quickly, a mix of fatty-gooey and liberally dosed super crispy-edge cracklin' bits.”
“This is not only the best sandwich I've had in Vancouver, but one of the best I've had in years!
Don't let the simple look of this sandwich fool you, it's loaded with flavor and not too difficult to eat either.
They use a soft and chewy ciabatta bun and a ratio of meat to bread was about 2:1. While normally I hate overly meaty sandwiches, this knocked my socks off.
For the meat, they use a specially butchered cut so the loin and belly are still attached. After a rub down of salt, they slow roast it in-house then blast it with heat to crisp up the skin. They chop the meat up into chunks, spread on some salsa verde then top it off with 'cracklings' which is the crispy pig skin to give it some crunch, texture and even more flavor.
Overall, an incredible sandwich that is a must-order of you're in the area!”