October 2018 Issue #22 October 2018 Issue #22 | Page 28

Smoked meat ($16 per half pound)
is an homage to the neighbourhood,
brined for five to seven days, giv-
en a peppercorn-based marinade,
smoked for several hours and slow-
cooked overnight. The fatty meat
seems like it would work well in the
sandwich with a side that’s available
during lunch.
Pulled pork is $5 per quarter pound,
seasoned with a paprika-based dry
rub and sent through the same pro-
cess of several hours smoking and
overnight slow-cooking. This is good
moistened up with a little of the
sauce that’s on the table, and also
comes in a sandwich form for lunch
as a bao.
Slaw ($4 for a small, $8 for a reg-
ular) is made with thinly shredded
purple cabbage, a good cross be-
tween a vinegar and cream slaw.
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