Marrickville Pork Roll Haymarket
Time Out says
The king reigns supreme at the CBD outpost of this Inner West gem
If you're a big fan of Marrickville Pork Roll, you'll be pleased to know it's city outpost is just as legit as the OG. Opening up in Haymarket's food precinct Steam Mill Lane, Marrickville Pork Roll brings with it many of the hallmarks that makes it a Sydney lunchtime destination.
While the fit out is fancier – there's a neon tiger, credit card payment facilities and some swish neighbours – it's a small and true-to-form set-up. Much like the original Illawarra Road outpost, there's a 10-person strong queue snaking out the front. They are there for good reason – the rolls are crunchy on the outside and soft in the middle (they bake them daily) and you'll get change from a tenner (rolls are $6-$8).
Seven bánh mì maestros arrange the rolls to order so you pick your preference when it comes to choosing chilli, pate and the special sauce (make sure you get it all). As always the fillings are top notch – there is the traditional pork (a cold cut combo), deep pink barbecue pork, crackling pork belly, chicken or dense meatballs. We opt for the crisp skinned pork belly, which when combined with the zippy pickled carrot and onion, sprigs of coriander and cucumber, you instantly see why people travel and queue just to get this special bánh mì.