Name: Finding The Best Pie And Mash In London | Food Tours | Insider Food
Uploaded: 2025-05-23T06:18:05.000Z
Duration: 27 min 54 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

All right, Joe, we're back at Borough Market.

Transition words & phrases

Brought you here because we wanted you to experience an authentic British pork pie.

Now, the food looks excellent here, and it's very traditional.

You'll try it now, and I'll explain to you a few things that make it a classic British dish.

Could we get two small Melton Mowbray pork pies, please?

So I couldn't help but notice that this isn't hot.

Especially if you ask for a hot one at Mrs. King's, there are Google reviews suggesting that you will be yelled at.

But so how these are made, these are Melton Mowbray pork pies.

There is a distinction between a Melton Mowbray pork pie and a regular pork pie.

To be called Melton Mowbray, they have to follow a certain set of rules.

So a Melton Mowbray pork pie, specifically, is cooked in a freestanding way.

So you notice that you kind of get this crimping around the top.

That's because it's not being cooked in a mold.

Some pork pies you might see are cooked, so they're still a bit pink in the middle.

But with a Melton Mowbray, specifically, they actually cook it all the way through.

So it's got that kind of more grayish color.

During the cooking process, obviously, because of the fat and the juices that are in the pork, the pork will kind of shrink down.

So what they will then do is through these little holes in the top.

But then that way, you don't have the kind of cooked pork inside it rattling around in the pie.

I would say this weighs two American pounds.

I didn't know any of these were going to be served cold or room temperature.

But right now, this is kind of what I was expecting today.

Visually, and also the horror story of what's inside of it and why, you know?

We're going to have to just bite into it.

I mean, you might want to, like, if we had a knife, we could cut it into slices.

With this one, I'm just going to be biting straight in.

You don't want to see how the sausage is made, quite literally.

In the sense that the cold meat, the pastry's nice, but you know, you usually eat pastries when they're still warm.

The spice, the flavoring they put in the meat is fantastic.

It is what I come to expect from coming to this country, where you guys, whenever you have any meat, you guys are really good with, like, lots of different spices.

You better be good with spices, considering.

I went from being completely put off by this to being like, yeah, I kind of get it.

I wouldn't be upset if I got this out of place, I guess.

I will say, usually, I would be eating this cold.

I would probably have some sauces with it,

I think, traditionally, which we don't have right now.

I think mustard goes excellently with a pork pie.

Also, maybe like a chutney of some kind can be really good.

It was a little dry, but the meat's flavored really well.

And I got to say, the pastry, very impressive.

The meat, cooked, seasoned simply, preserved with the jelly.

How well do you know your Cockney rhyming slang?

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Finding The Best Pie And Mash In London | Food Tours | Insider Food

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