Chef Mark Jensen and partner Pauline Nguyen are behind Pork’d, a restaurant dedicated to pork. The site isn’t new to the pair – it’s where Vietnamese restaurant Red Lantern was (opened by Jensen and Nguyen with Nguyen’s brother, Luke, in 2002, launching Luke’s career as a celebrity chef.)
Jensen has a nose-to-tail philosophy, and Pork’d will use secondary cuts for dishes inspired by American barbecue with Asian flavours.
The casual eatery serves customers directly from the kitchen, with chefs carving to order while diners watch.
There is master-stock pork belly and chilli smoked bacon. Also try the lager-infused smoked pork hock and pulled pork brined in beer (Feral Hop Hog), all roasted for eight hours.
You can order by the gram, as much or as little as you like.
The Piggy Plate is a tasting plate of different cuts – a solution to meal envy.
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