What We Do: We love pork. We have fun preparing our food, tinkering with flavor profiles and preparation processes. At the cart we are always playing with new combinations of ingredients and cooking styles, bending tradition to create unique flavors. Using locally grown and sourced ingredients wherever we can is an important component in maximizing quality and participating meaningfully in our community's rich food culture. We hope you enjoy eating our food as much as we enjoy making it.
Who We Are: We're cooks. Its important to us to experiment with flavors and techniques and learn from our mistakes. We talk through each decision about our food: should we finish the sauerkraut in Chardonnay or IPA? Green or white daikon for the Kimchi? What should be in the Jerk cure? Talking isnt always enough. We made shoulder confit 30+ times... that's a lot of tasting. But failing 29 times showed us that the fullest of flavor come from longer curing with less salt, and unctous texture is about overnight cooking. This process depends on honest collaboration, respect, and experience - we recognize that how we interact with each other can improve the quality of the sandwich you're eating.
What's In Our Food: Pork. All real fats. Ancient Chinese Secret. No canola oil, no high fructose corn syrup, nothing your great-grandma couldn't get her hands on. Our herbivorous friends might worry that it's all pork all the time, but there will always be a vegan item on the menu that we put just as much care into as our carnivorous options. Basically we are making highly modified Bahn Mi, a style of Vietnamese sandwich incorporating a rich meat component, pickles, and fresh herbs and/or greens.
We get stuff from these guys: Carlton Farms, Fleur De Lis, SP Provisions, Portland Farmers' Markets
Folks we dig: Big-Ass Sandwiches, The Sugar Cube, Garden State, The Big Egg, Porridge, Zen Bu, Food Carts Portland
New Location, Now Open Late!
701 East Burnside
11am-3pm Monday through Friday
10pm-3am Friday and Saturday nights
SANDWICHES $8
 Classic Pork Confit Sauerkraut Red Onion Pickle Horseradish Golden Beet Mustard Arugula |
 Coconut Chipotle Braised Boston Butt Vietnamese Carrot Daikon Pickle Thai Basil |
 Vegan Roasted Portabella Malbec Braised Red Beet Sam's Pumpkin Seed Romesco Fennel Pickle Arugula |
 Cantonese Inspired Hook Roasted Belly Housemade Kimchi Mayo Fennel Pickle Cilantro Iceberg |
Traditional pop made with cane sugar Mexican Coke Bubble Up Blenheim Ginger Ale Jackson Hole Root Beer Dr. Pepper Cheerwine San Pellegrino |