Pork Roll is a lot like Scrapple, while its becoming more popular in the rest of the US, many meat packers have tried to imitate the flavor but get it wrong.
Taylor (Trenton) Pork Roll is the GOAT.
Ye shall know it by the tan fabric sock it comes in.
Much like Scrapple, finding the good stuff comes down to location. If you want the the best Scrapple, you look for it between Scranton and Philly. With Pork Roll, you have to look to central New Jersey.
Nothing else comes close.
The video is a little deceptive. The fried peppers and onions look good, but they really aren't needed. The bacon, tater tots, and hash browns really aren't a part of the equation. Just pork roll, a fresh Kaiser roll, and ketchup are all that's needed. A fried egg on top is the only true addition. Well, that and a hot flat grille.
Now, I'm getting to know most of you and you're saying, "Isn't it the same as fried baloney?".
NNOOO!!!! 
Good pork roll is it's own trip. When sliced 1/8th inch to 1/4 of an inch thick and fried until it just starts to turn golden brown, pork roll delivers its own punch. It kind of tastes like fried chopped ham with a hint of garlic and pepper, but the taste is very unique (and salty).
