Barbecue brand Smokin’ Hog has graduated from delivery-only to a brick-and-mortar restaurant in Jing’an. Smoked brisket, ribs, and more as platters, sandwiches, and tacos.
About Smokin’ Hog
Husband and wife team Nacho and Karina started Smokin’ Hog as a passion project, entertaining house guests and cooking for close friends back in 2022. The venture quickly escalated, and they moved operations to a ghost kitchen to fulfill delivery requests.
They’ve now settled into their new home on Wuding Lu, in the former space of Post No Bills, open for lunch, dinner, and delivery.
The Food
American-style barbecue are the staples, and Mexican nuances make an appearance.
The meat heavy menu features barbecue cuts of Butter Caramel Iberico Pork Ribs (¥58), Maple Pork Belly (¥50), Cheddar Pork Sausage (¥40), Spicy Beef Sausage (¥45), and more. These are available as platters, served with white toast, pickled onions, and jalapeño peppers, or as sandwiches, or as tacos.
Cuts are portioned per 100 grams, save for the sausages and beef short rib, which are per piece. Prices listed below are per 100 grams.
The brisket is delish! Not too heavy handed on the smoke, just right, and the cut I tried was hella juicy. Of the sausages, I preferred the spicy beef sausage for the heat, rich flavor, and texture. The tangy, savory ribs were enjoyable, too.
As for sides, they have a traditional selection available for ¥25 each, including potato salad, mac & cheese, baked beans, and fries.
The corn bread cupcakes are a popular choice, and for good reason. The texture is desirably mealy with bits of corn throughout and it is just the right amount of sweet. The corn relish was an interesting one, served cold, seasoned with spices and black pepper and a vinegary dressing. It certainly helps cut the richness of the barbecue.
I like my slaw thick, creamy, and tangy, and dripping with calories. The one at Smokin’ Hog is the opposite. It’s light and refreshing, and the dressing is minimal. It is still enjoyable but personally not my favorite version of slaw. Undoubtedly, theirs is the more sensible version when it comes to pair with rich meats.
All sandwiches, served on brioche buns, come with sides of jalapeño peppers and fries.
Smokin’ Hog also does tacos, three per serving. These are hefty double layered tacos. White corn tortillas are dipped in fat and fried on the plancha, a toasting method common in Mexico, then double stacked and topped with barbecue meats, cilantro, and raw onions.
All tacos come with salsas, and boy, do they pack some heat. I also have to add, that these tacos were fantastic. I’d totally order them again.
For dessert, try the Tipsy Banana Pudding, made with layers of creamy bourbon custard, salted banana caramel, Biscoff crumble, vanilla whipped cream, and caramelized white chocolate sorbet.
In Summary
I like their delivery barbecue. I like the in-store experience more.
The meats were great, particularly the brisket and the beef sausage. It’s not light eating, as Nacho would emphasize. Expect to walk out in the stupor of a food coma.
Smokin’ Hog
Address: 970 Wuding Lu 武定路970号
Tel: 13636679747
Hours: Mon-Thu & Sun, 11am-11pm; Fri-Sat, 11am-1am
