[Pigging by Wilfrid: July 18, 2012]
I don't spend much time in cavernous bars in and around the Port Authority, but I'll go anywhere for a pork pie.
I was raised on them, and I don't know what I'd do without the occasional fix from Myers of Keswick. When I heard The Beer Authority had a version on the menu, my destiny was fixed.
The first thing to note about the pork pie is that it's not from Myers. It's big -- in fact, it's really shareable (I took a hunk home). Although our server was very knowledgeable about the beers on offer, she was unable to tell us (the chef wasn't around) whether the pork pie was home-made. Well, it's either home-made or made by a small supplier, because a mass-produced pork pie it isn't. Sturdy crust, a good filling which could be a little more peppery.
The complaint from the pork pie maven; not enough gelatin. Traditionally, jelly is produced long cooking of the bones 'n' stuff, but commercial gelatin can be used. Pouring it through the little hole on top of the pie should mean it completely surrounds the meat. There was jelly here, but it was at low tide. This only meant the pie was drier than it should be.
But maybe that's how they sell more beer.
$11 -- would feed two as a bar snack. Website here.