<img class="size-medium wp-image-386 alignleft" title="Oink on the Royal Mile" alt="Oink, 82 Canongate Edinburgh EH8 8BZ" src="https://www.oinkhogroast.co.uk/wp-content/uploads/2013/08/62430_10151538932693247_1755286413_n-300×169.jpg" width="300" height="169" srcset="http://www site here.oinkhogroast.co.uk/wp-content/uploads/2013/08/62430_10151538932693247_1755286413_n-300×169.jpg 300w, https://www.oinkhogroast.co.uk/wp-content/uploads/2013/08/62430_10151538932693247_1755286413_n.jpg 960w” sizes=”(max-width: 300px) 100vw, 300px” />

We are delighted to have opened a second Oink shop at the bottom of the Royal Mile (just up from The Scottish Parliament), 82 Canongate, Edinburgh EH8 8BZ.  This shop has the advantage of having seating, something which is missing from our Victoria Street shop.  In this shop we also serve fresh salads which are prepared daily and often fresh seasonal soup.  And to finish off there is always homebaking for something a little sweet – the chocolate brownies are to die for!

Come in and see us and the fabby pink stools which just finish off this great wee shop.

For businesses and residents in the area we do take pre-orders, so give us a call on 07584 637416 order the number of rolls required and let us know what time your calling in for them.

We are delighted to be featured, along with other local businesses, in a piece in The HuffPost Lifestyle United Kingdom;

“In search of a late lunch, we head to Victoria Street and visit one of my favourite foodie spots in the world: Oink. This tiny sandwich bar offers fresh hog roast sandwiches from its own range of Scottish Border farms, and can be recognised from the fully-sized pig displayed roasting in its window each day. It’s a treat not to be missed, but make sure you get down early: when the roast is finished, the shop closes for the day.”

Thank you to Lauren Razavi

to read the article in full visit The HuffPost

We are so exciting at being voted one of the best small restaurants in the UK and love these press articles this hyperlink. The Oink team are very proud and humbled, special thanks to you our customers for your love for the Oink and the Grunter.

Here we are in the Wall Street Journal – one of Yelp’s top five restaurants per country in the ‘less expensive’ category.
Oink in Wall Street Journal

See The Independent piece here

So whats your favourite accompaniment to pulled pork?

Here at Oink we favour Haggis (being Scottish why not) and also serve sage and onion stuffing, along with chilli, BBQ and newly introduced cheese sauce but we know in different regions and countries there is other favoured accompaniments.  So what is your favourite accompaniment t0 serve with pulled pork?  Here is a few suggestions but we are sure there is more….

• Haggis
• Sage and Onion Stuffing
• Apple Sauce
• Cranberry Sauce
• Cheese Sauce
• Chilli Sauce
• BBQ Sauce
• Coleslaw
• Pickles
• Tomato Sauce
• Baked Beans

Pork, Plum and Sage Pasties

Serves 5
Cooking Time 30 minutes

Recipe ingredients
225g (8oz) Lean mince pork
2 Fresh plums, stones removed and chopped
15mlsp (1tbsp) Plum jam
Seasoning
15mlsp (1tbsp) Fresh sage, chopped
500g Packet premade shortcrust pastry
Egg and milk to glaze

Preparation
Pre-heat oven to Gas Mark 4, 180ºC, 350ºF.

Place pork, plums, jam, seasoning and sage in a large bowl, mix together well.

Roll out the pastry and using approx 17cm (6½”) bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Place a large spoonful of the mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Brush with egg and milk glaze, and place on a non-stick baking tray (or use baking parchment).

Bake in a pre-heated oven for about 25-30 minutes until pastry is golden brown.

Serving suggestion
Serve hot or cold, great with a fruity relish or chutney.

Source – Love Pork