][1]If the 5pm Dining blog ever found itself in the terrible position of being forced to eat only one type of meat forever then we would choose pork.
Bacon, ham, sausages, charcuterie – pig is the meat that just keeps giving. Chicken would be a close second, especially roasted, but we’re in danger of digression.
Hog roast
With that in mind, say hello to Pig in a Poke, a hog roast shop which has been drumming up business on Edinburgh’s Rose Street since the (curly) tailend of last year.
As the name suggest, they serve pork in a roll or wrap but this isn’t just any old porker. This is a slow-roasted, whole pig, cooked for a minimum of eighteen hours.
Crackling
It comes with stuffing and crackling and can be topped with trad apple sauce and braised red cabbage or the more hip smoky BBQ sauce and coleslaw. That’ll be £3.80 to you, sir.
Pig in a Poke is nice looking joint as well. It features a handcrafted wooden worktop, vintage lighting and copper splashback. Not that it matters to us. We can’t stop looking at the pig.