Tipsy Pig, Black Pig, Flying Pig, Fancy Pig. For some reason there’s an influx of restaurants / gastropubs named after our favorite porky friend (I made the last one up though). However, if you want direct-to-the-point, juicy, meaty goodness, then Smokin’ Pig Legendary Rib Joint is the one for you. No frills, just good food you crave for cooked to its best, served with appetizers and sides which taste, I must say, more than what you would normally expect.
Tucked in one of the corners of Capitol Green Street right beside Capitol Golf (several hundred meters away from Celebrity Sports), you’d find Smokin’ Pig. It’s pretty straightforward – all the seats are at the veranda, which means everything’s al fresco. This probably adds to the rib-joint / roaster feel to it, and you’ll feel the fresh breeze while enjoying bird’s eye views of Marikina, Balara, and Loyola Heights. We went there for dinner, so the nighttime breeze was good, but I’m not too sure how this fares during lunch hour when it’s generally hotter.
With the typical gastro-pub / beer-match feel to it all, they had nachos, chicken fingers, onion rings, and some sloppy fries as part of their appetizer selection. However, D and I have been always on the lookout for the best chicken wings we can possibly find, so we got the Smokin’ Pig Fire Wings.
D and I agreed that this was one of the best chicken wings we’ve tried so far. Just the right amount of flavor to it – without it being too much of a fire bomb (i.e. too spicy). Well-cooked, juicy wings smothered in just the right amount of glaze. The chives in the sour cream also added to the savory taste. The taste was just right, and it’s such that it’ll make you want to get more without you getting tired or sawa from it.
D got a plate of the 14-Hour Slow-Roasted Beef Belly. With the right red-wine taste and the slow-cook process, it was a hit. The meat was tender, flavorful, and oozing with juiciness with each bite. It came with a side of mashed potato and stir-fried beans, the taste of which really complemented the rich flavor of the beef belly.
Ahh, rib joint. I, of course, had to try their ribs. After all, I do enjoy a sinful serving of baby back ribs every so often (the last one I had months ago was at Casa Verde in UP Town Center, which proved to be very depressing). Their Ribs come in A La Carte, Plate with Sides, and Platter, which would suit your or your group’s appetite for ribs, depending on how many you are. Since D already got himself the Beef Belly, I opted for the Solo Plate which included 1/4 rack of rib and two upgraded sidings. They ask you whether you want it wet or dry, and being the traditionalist baby back rib-lover that I am, i just had to have it wet. Slobbery, better.
As far as ribs go, I think Smokin’ Pig’s is one of the best-tasting and best value-for-money ribs around the metro. Tony Roma’s rank up higher in the taste and meat-quality aspect, but theirs also cost more so it should follow that they rank higher in those aspects. Smokin’ Pig’s, on the other hand, combines good quality meat with a really good recipe.
Another surprise of the night was the dessert. The Cookiezza felt more like a chocolate cookie dough pie a la mode, but its taste wasn’t overpowering or too sweet. Just the right hints of sweetness to close the palate after all that savory goodness.
With its location being just a few minutes away from my house, and with me not having to go as far as BGC or Ortigas for good ribs, I have a feeling I’d be dragging D to Smokin’ Pig pretty often to address the occasional barbecue rib craving. I’m sure he wouldn’t mind, as he also loved everything, from his beef belly, to the side dishes. The Mac & Cheese was also a surprising find – I wasn’t able to take a closer photo, but it’s something I would come get again when we come back. All in all, definitely a good dining experience, as D and I agreed everything we tried tasted delicious!
Smokin’ Pig Legendary Rib Joint
Ground Floor, Capitol Greenstreet
Capitol Hills Drive, Matandang Balara
*address and contact details taken from MunchPunch