This is Master Pig Pork Rice, a casual dining venue specialising in Taiwanese-style braised meats. The menu centres on soy-braised pork cuts paired with rice, eggs, and greens.
Along the walls were framed displays containing examples of the spices used in the braising broth, reinforcing the venue’s focus on heavily seasoned master stock-style cooking.
Braised Pork Ribs ($14.80) — rice, pork ribs, half an egg, bok choy
Initial contact delivered soy-braised savouriness from the pork ribs and sauce, though the meat itself leaned dry and slightly chewy rather than tender. The rice absorbed some of the sauce but felt underseasoned in the regular serving format due to the relatively limited quantity provided initially.
Through the mid-palate, the pork developed mild sweetness and savoury depth from the braising liquid, though the drier texture reduced the richness expected from slow-braised ribs. The bok choy provided freshness and moisture that helped offset the heavier soy profile, while the half egg contributed soft richness. Texture combined firm rice with fibrous meat and softer vegetables, resulting in a functional but somewhat uneven balance. Finish resolved into lingering soy savouriness with mild residual dryness from the pork.
Braised Pork Knuckle with Rice ($13.80) — rice, pork knuckle, half an egg, two leaves of bok choy
Initial contact delivered a richer and softer profile than the pork ribs due to the inclusion of skin and fat around the knuckle. The pork still leaned somewhat dry, though less noticeably so than the ribs.
Through the mid-palate, gelatinous collagen and rendered fat helped restore moisture and body to the pork, improving integration with the rice. The braising broth contributed familiar soy-based savouriness with mild sweetness and spice warmth, while the bok choy again introduced freshness that prevented the bowl from feeling excessively heavy. Texture combined tender skin, soft fat, and firmer lean meat against the rice base, resulting in a more cohesive and satisfying structure than the rib version. Finish resolved into lingering savoury soy and collagen richness.
Complimentary Side Dishes — spicy mashed potatoes and spicy beans.
Both side dishes carried extremely aggressive chilli heat that dominated their underlying ingredients. The mashed potatoes lost much of their natural sweetness and softness beneath the spice intensity, while the beans similarly became overwhelmed by chilli heat. Texture and flavour balance in both sides felt secondary to raw spiciness.
Overall, a Master Pig Pork Rice provides a straightforward and good-value meal format whose popularity with university students is easily understood, particularly given the generous rice portions and unlimited sauce refills. Strongest where collagen and sauce compensate for the dryness of the leaner pork cuts.
Master Pig Pork Rice is located at 28 Lorne Street, Auckland CBD, Auckland 1010, New Zealand.