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| - During my two-year stint at UofT I probably hit up The Jug no less than a hundred times, typically for a quick dinner (often supplemented by a Vietnamese sandwich from one of many shops further south on Spadina).
As many reviewers have already mentioned, the BBQ pork is the main draw - which I've found to be tender, glistening with a mild sweet sauce, and appropriately fatty about 75% of the time. If you're lucky, they even throw in a piece of bok choy to ease the guilt that comes from a massive protein binge. Unfortunately, during the other 25%, the meat was tough, dry, and a bit tasteless. The fact that I continued to return on a regular basis despite the inconsistency is a testament to just how good the pork is at its best.
The only other dish I've tried is the hot-and-sour soup, which is hearty, filling, though on occasion spiked with an unnecessary amount of sugar.
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