Reaching into the refrigerated case at Paulie’s Poboys on Bellaire the other day, I looked among the white-paper-wrapped sandwiches for a Porky, the successor to an old favorite from its Antone’s progenitor, the Piggy. The exact same sandwich is also served at the similar Angelo’z not too far away on Kirby, where it’s called, even more unattractively, the Pigly.
The Piggy and its descendants were, and are, apparently either loved or, well, not loved. For most, it’s not really a good idea to open the bread and look into the heart of the sandwich, at least for the squeamish. Described exactly the same on menus at Paulie’s and Angelo’z as “Ham salad, jalapeno, cheese, mayo & pickles,” its fillings are a surprisingly garish pinkish mixture of minced ham and hard salami, dried oregano and mayonnaise. The sandwich is finished with jalapeño jack cheese and slices of pickles, for agreeable texture, and Hot Chow Chow, a piquant mixture of pickled cabbage, onions, sweet green peppers and paprika. The Porky and Pigly are favorites among many customers like myself who enjoyed this odd, and once very cheap, sandwich many years ago in the heydays of Antone’s.
The Porky and Pigly, like the other po boys, are cold sandwiches featuring a 9-inch long, fresh hero-style bun. These buns are distinctively a tad dry and slightly crunchy, and help to distinguish these sandwiches from many lesser competitors. These crusty small loafs, which are similar among the po boy purveyors with roots in the Levant, might be a welcome legacy of the French influence in Syria and Lebanon in the last century.
The Porky at Paulie’s is $6.45, but it still seems to be a fairly fair price, especially when an often stomach-unsettling fast food burger will cost you three-quarters of the price. It’s just $5.25 at Angelo’z. The Porky the other day was as enjoyable as ever, if a little saltier than desired, and properly leaving crumbs from the sandwich loaf as I consumed it quickly and messily.
Paulie’s Poboys
3823 Bellaire (between Buffalo Speedway and Weslayan) 77025, (713) 218-8383
pauliespoboys.com
Angelo’z
8057 Kirby (between Main and La Concha), 77054, (713) 667-3400
angelozpoboys.com
The Pigly and a sibling at Angelo'z on Kirby
The Piggy and its descendants were, and are, apparently either loved or, well, not loved. For most, it’s not really a good idea to open the bread and look into the heart of the sandwich, at least for the squeamish. Described exactly the same on menus at Paulie’s and Angelo’z as “Ham salad, jalapeno, cheese, mayo & pickles,” its fillings are a surprisingly garish pinkish mixture of minced ham and hard salami, dried oregano and mayonnaise. The sandwich is finished with jalapeño jack cheese and slices of pickles, for agreeable texture, and Hot Chow Chow, a piquant mixture of pickled cabbage, onions, sweet green peppers and paprika. The Porky and Pigly are favorites among many customers like myself who enjoyed this odd, and once very cheap, sandwich many years ago in the heydays of Antone’s.
The Porky and Pigly, like the other po boys, are cold sandwiches featuring a 9-inch long, fresh hero-style bun. These buns are distinctively a tad dry and slightly crunchy, and help to distinguish these sandwiches from many lesser competitors. These crusty small loafs, which are similar among the po boy purveyors with roots in the Levant, might be a welcome legacy of the French influence in Syria and Lebanon in the last century.
The Porky at Paulie’s is $6.45, but it still seems to be a fairly fair price, especially when an often stomach-unsettling fast food burger will cost you three-quarters of the price. It’s just $5.25 at Angelo’z. The Porky the other day was as enjoyable as ever, if a little saltier than desired, and properly leaving crumbs from the sandwich loaf as I consumed it quickly and messily.
Paulie’s Poboys
3823 Bellaire (between Buffalo Speedway and Weslayan) 77025, (713) 218-8383
pauliespoboys.com
Angelo’z
8057 Kirby (between Main and La Concha), 77054, (713) 667-3400
angelozpoboys.com
The Pigly and a sibling at Angelo'z on Kirby
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