Slow-roasted pork shoulder served with lettuce, rice and a raft of condiments. David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village. I bought a lb pork butt and it was WAY too much for five of us.
PF Changs Mongolian Beef Vegetable oil teaspoon minced fresh ginger 1 tablespoon minced garlic cup low sodium soy sauce cup water cup dark brown sugar 1 flank steak cup cornstarch 3 scallions (green parts only), sliced into pieces
The Complete Menu for the Food Lover's Cleanse 2016