Pass The Pig

Another lunchtime, another burger. This time I went local, for reasons, and chose The Larder, our favourite local café. Their offering this year is called Pass The Pig, and it’s described on the WOAP Burger Wellington site like this:

BBQ pork belly with coriander, pickled cucumber, chicken liver pâté, carrot, red chilli, star anise and roasted spiced peanuts in a Myrtle sourdough bun, with shoestring fries, and chilli, lime salt, and lemongrass mayonnaise.

It looks like this: 

The Garage Project beer match is Fugazi, which is a beer I’ve had before, and isn’t one of my favourites. I opted instead for a Double Vision Brewery Chillax XPA instead.

First up: this is a tasty dish! The pork belly is well rendered, so not chewy, and all the ingredients in the bun give it a crunchy, delicious flavour. Is it a burger, though? It’s more of a meat sandwich – the pork belly is whole, not formed into a patty (not sure how you’d do that anyway?). The shoestring fries were a little pale, but crispy and the mayo topped with chili and lime salt. The Myrtle bun was really good as well – Myrtle being Jacob’s other venture, a bakery in Mount Victoria. A satisfying meal, I scored it 7/10.