The pork rolls queue really was impressive. I tried to camouflage myself by keeping my head low, pretending to look at my phone and not speaking English until I ordered my BBQ pork roll and meatball roll. I suspect if I tried to pronounce the Vietnamese term I would have been given a helping policeman or a tour guide rather than a meal.
You know quality is assured when something is priced at $3.95, which seems to be the selling feature of the pork roll. All the while I was thinking the set-up was something like Subway, minus the choice. The sign is simple red lettering against white plastic, set above a glass exhibition of sauce swamps misting with grease.
The BBQ Pork roll was sweet and sour and mystery meat and salad all squeezed together into a brick of food. I don't use the word food casually. The genres of dining in that roll are varied enough to warrant the umbrella term food. Considering the variety and density of the roll it could possibly feed a wartime family, be construction material for a fairy tale house, or bludgeon an intruder to death.
You could even paste the constituent parts back together to brick into place for said fairy tale house after the unfortunate bludgeoning. Or you could eat it.
If you look closely you might see some of the insides.
The meatball roll was very similar, being very cheap and very brick-like, equally stuffed with greasy potential like an overweight child.
Having opened in May 2012, Sydney Pork Rolls cannot claim an illustrious history, nor is its concept particularly original. There are other pork roll stores in Sydney. What it does have going for it is convenience, pricing, quantity and taste.
Now note the store doesn't execute the last positive quality to everyone's specifications. I like fine dining as much as the next gentleman, but I also like spending less than two hours at a restaurant and having a wallet heavier than just the wallet itself.
I can appreciate some simple meatiness while on the run and Sydney Pork Rolls does this well. Well enough for me to go back there.
Well done Owen, I read this over in Perth and while I can't say I will be jumping on the next plane to come and try one of these illustrious rolls, it certainly was a good read. I particularly liked (?) the idea of sauce swamps misting with grease. Nummy.