Tag Archives: pork belly sandwich

TORONTO’S TOP TAKEOUT: One chicken, one pork, and one beef…

Now, for me, sandwiches are like potato chips — you betcha I can’t eat just one, Mark Messi-bro! So when I found out about Makan, this funky little Asian joint at Queen and University, that’s serving up nine different kinds of baos, you KNOW I had to try at least three of them!

We’re starting off with the big, bad, Big Bird Bao, bro! We’re talkin’ fried chicken, cucumber and some hot donkey sauce in between a perfectly plump and pillowy steamed bun. Dude, this is some of the crunchiest fried chicken I’ve ever had! If they ever make a full-sized sandwich, they could really give Popeyes a run for its money!!!

Up next, we’ve got my homie, Notorious P.I.G. (that is actually what it’s called!) Dude, I’m about to go all Suge Knight on this sando, bro! Pork belly is unctuous and scrumptious, with crumbled peanuts and a special sauce — meat just melts in your mouth!!!

Now, we’re about to funk it up another notch with this beef rendang bao. This Indonesian-style curry has shredded beef, with a lovely bunch of coconuts, peanuts and cucumbers. Dude, this bun is like a Slider Gone Wilder — it’s headed straight down to Downtown Flavourtown!!!

Now, while this order seemed to take a little longer (it was a good 45-50 min, and I’m not too far away), the food arrived hot and fresh, so they definitely took their sweet, tender lovin’ time. And it was really tasty, too! Only thing is, just three of these sammies makes for a pretty light lunch in Flavourtown. I could slam at least six of these bad boys — and still have room for dessert!!!!!!

TORONTO’S TOP TAKEOUT: Take a bao (or three), bro!

Now, I once put an entire Peking Duck between steamed buns, son, so when I heard about Mean Bao, this funky little chain serving up steamed buns all over this city, you KNOW I had to check it out! They might not have duck, but they’ve got two kinds of chicken, three kinds of pork…and unfortunately the one I ordered from was all outta beef, but they do have it on the menu, too.

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We’re starting off with the classic pork belly bao. This bad Momofuku in Flavourtown is super unctuous, with a nice kick from the hoisin, a coupla cucumbers and the bun just melts in your mouth. Eat your heart out, David Chang!!!

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Now it doesn’t get much more Toronto than this — jerk chicken inside a Chinese bun, son! The pulled chicken has a decent kick, but not too spicy, and there’s a whole pile of cool, creamy coleslaw on top. We be jammin’ this straight down de piehole, mon!!!

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And now we’re about to funk it up another notch. This Sloppy Jones bao is sorta like a Sloppy Joe, except with ground pork instead of beef. And it sure lives up to its name! While the other two baos stayed together, this one had stuff falling out all over the place — the bun even broke across the bottom, making it sloppy AF. But you know what I say, if it ain’t messy, it ain’t tasty, bro!!!!!!!

 

This is a Batch of the good stuff, right here!

So, we’re hanging out at Batch, this funky craft brew pub just a guitar pick’s throw away from Massey Hall on Victoria St. Now, this place is run by the fine folks at Creemore Springs, and while they’ve got a buncha Creemore brews on tap, they’re also serving up their own in-house Batch brand, like this here Witbier:

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This light, citrusy, easy-drinking brew tastes perfect when it’s like minus one-thousand outside and you kinda wish it was summer. But while it goes down smooth, it ain’t no light beer, packing a respectable 5.1%. Oh, and it goes great with Welsh rarebit:

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That’s rarebit, not rabbit, bro! This spongey, squishy bread is soft on the inside, crunchy on the outside, kinda like a cross between banana bread and a soft pretzel. And then they just absolutely slather it with a warm cheddar cheese—man, you could put that on a flip-flop and it would still taste good!

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Speaking of tasting good, this pork belly sammy the TheBomb.ca, brosephus! You’ve got a perfect texture on the pork, with some crusty bits on the end, a whole buncha purple slaw, and some spicy, grainy mustard for that extra kick. Plus, their fries are freakin’ yuuuge! I could easily just polish off a plate of potaters alone!!!

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Now, after a pork sammy plus a cheesy pretzel, I like to kick back and relax with a warm, fruity seasonal beer, like this one, the Winter Warmer. This is one of those brews to savour by the fire after you’ve eaten your weight in sausage rolls. It’s got a similar heavy, fruity taste to the imperial stout I polished off at BeerBistro…except this one ain’t 50 bucks a bottle, alco-broski!