Move Over Miss Piggy & Peppa Pig, Red Lantern Just got Pork’d

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It’s not like us to squeal on the latest hot to trotter trend but we have found a sty-lish new kind of meet market which is the ultimate pig-me-up.

Red Lantern’s Pauline Nguyen and Mark Jensen take us to the streets of Vietnam then over to the USA to experience Portland’s smoky BBQ scene. It’s all mashed up with crafty beer love thanks to Mick Bain’s influence (Albert Hotel Group.) Red Lantern has been officially Pork’d.

A little respect for the pork please. Sustainable, ethical pork is what they love and it shows in every cut, dish and combination. Whole pigs are broken down so everything is used. Right now the free range pigs are from the Evans family farm in Limerick but rumour has it that Mark’s been checking out a farm in Orange where an entrepreneurial 8-year-old has been working with his dad to raise free range piggies.

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It’s a four step process to pork heaven. Grab a table, get a craft beer, peruse the menu then crash the kitchen. Go the ‘Pigsy plate’ for a bit of everything; master-stock pork belly with cider, chilli smoked bacon, lager-infused smoked pork hock, cheese Kransky and chefs pick of the day (we had Mark’s chestnut & cider sausages) but it could be pulled pork brined in Feral Hop Hog beer roasted for eight hours or who knows? Our vote is to go the whole hog and order the entire hock. Hoisin baby back ribs were sweet ‘n’ smoky in all the right places but the Vietnamese roll of the day was a cracker bursting with fiery pork belly attitude.

Those on a liquid diet will go home happy. To prove that can’s aren’t just for your bogan uncle choose from a selection of  ‘Cans of craft’ in addition to taps ranging from The Rocks to WA’s Feral Brewery and Tassie’s organic William Smith Cider.

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So join the Pork Stars, get some pork on your fork, hoover up a hog and wash it all down with some smooth ale amber oink-ment. 

Pork’d
545 Crown St, Surry Hills NSW 2010
Mon-Thurs. 5-11pm; Fri.-Sat 12pm-11pm; Sun 12pm-9pm
www.porkd.com.au

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).

Related

Forrester’s Pub on the corner of Riley Street in Surry Hills has been a much loved watering hole for almost 100 years, it’s seen different owners, changes of prime ministers, generations of friends and family along with periods of being laid ‘fallow’ to rest. It took hospitality favourites, Applejack to rescue this local gem and bring it back to life. A budget of $1.5m doesn’t get you much these days but the renovation its both sensitive to its history and of this era, reflecting a new, more feminine, organic and lighter approach to interior design.

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