12 Best Places to Get the Fattiest Pork in Pune

May the oink be ever in your favour

17 Feb, 2016 by Shweta K

The rise in a new wave of ‘porkaholism’ is evidenced amply by the synonymous community celebrating this love on Facebook, with participants from across the country contributing eloquently here to describe their adoration of this meat. And, honestly, if you really think about it, who could say no to a slow-cooked, sliding-off-the-fork bite of pork, lacquered with that heavenly, translucent layer of fat that matches your quiver of anticipation before it melts in your mouth? Hearteningly, the city is not too far behind when it comes to catering to those who literally like to pig out.

For instance, over at the city’s premier fine-dining location, Stone Water Grill, the pork belly is coated in a whisky-maple finish and served with creamy, garlicky dauphinoise potatoes.

The Flour Works, in its pleasant, leafy confines, serves up pork spare ribs with a very citrusy glaze; small portions of mustard potatoes and honey-pepper carrots efficiently balance out the strong flavour. But, if you are the sort that prefers your fat without lean interruptions, the balsamic-glazed pork belly here will be your own personal manna.

At Terttulia, the slow-cooked chef’s special pork chops come in a sauce laden with the tang of fresh tomatoes, accompanied by a mealy corn polenta loaf. A pear and ginger martini works well to aid the brilliance along.

 Café 1730, in its classic rustic ambience, serves up chops with your choice of sauce. We recommend the salty, reduced brown sauce they rustle up so well, perfectly offsetting the side of creamy mashed potatoes.

Zamu’s Place, well-known for its sizzlers, offers two hearty and giant fat-lined pork chops with a choice of three sides and a sauce. One may make haste to point you towards the grilled pineapple, home fries and chilli garlic rice accompaniments, coupled perhaps with a mini gravy boat full of their rich cream sauce.

The Place – Touche the Sizzler offers pork of excellent quality, served in a classic brown sauce with a host of well-buttered veggies.

The apple-cinnamon sauce-doused grilled pork chops at Krustys in Koregaon Park marry that classic combination with creamed leeks, brown onions and a spicy paprika jus.

Spaghetti Kitchen chargrills their chops in a mustard-onion gravy if you so choose, the bite of it bringing a nose-tickling challenge into your quest to devour fatty pork.

The quantity in the platter of honey and chilli pork ribs at Kimling is heart-warming for pig-meat aficionados, replete with that typical Indo-Chinese flare that blends a sweet honey glaze with the fiery tadka of hot red chillies – not to mention a smattering of crunchy, chopped spring onions on top.

The story is similar over at Chinese Room Oriental, with pork ribs that literally slide off the bone, covered in a honey glaze that is barbecued till it forms chunks of tasty, burnt caramel bits all over.

Olive Bistro’s open-air Mediterranean vibe makes for a perfect setting to dig into a wooden board of glazed pork ribs, mostly comprising heavenly, melting and fatty bits doused in a tangy, umami covering with a distinctive fragrance. 

The BlueFROG   imbibes a similar tang into its pork ribs, which come glossed in a tamarind-hoisin sauce marinade with crispy polenta and crunchy, purple cabbage sauerkraut.

The best news is that this list does not even begin to cover the tip of the piggy iceberg. So, fellow porkaholic gourmands, may the oink be with you.

Follow Shweta@ShwetaKapur


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Written By



Shweta has been writing about food for a few years now​ and has​ dabbled in TV, print and online journalism ​for ​over almost a decade​. She has​ writ​ten​ on and edit​ed​ for topics ranging from the environment​,​ culture​ and​ lifestyle​ to​ politics, busines​s ​and, of course, food​. She has written​ for publications under the Times Group, Fox Life India and NDTV. When she's not devouring a good book or spending vast swathes of time on the Interweb, she loves to set off on all manner of culinary explorations​.​

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