It’s not often that a recipe comes along that I can eat for multiple days straight. I get easily tired of eating the same thing and am always craving something new – that question about, if you could only eat one food for the rest of your life, leaves me feeling panicked contemplating the possibility. But despite the large quantity of pulled pork made by this recipe, taken from the menu of the famous New York restaurant Momofuku, I found myself wanting even more when I ran out (after 48 hours straight of using it in every meal). The recipe is deceptively simple (though, admittedly, requires some patience), with the shoulder rubbed with salt and sugar, then cooked for hours in low heat, and finally glazed with brown sugar at the very end. The result is moist, tender pork with an addictive salty-sweet crust – I can never resist the salty-sweet combination. For my first few meals, I ate this with a Korean spread reminiscent of how its served in the restaurant, alongside homemade kimchi, a scallion ginger relish (recipe included at the bottom of the post), thinly sliced cucumber, and leaves of butter lettuce (there’s also rice served in the restaurant, but I didn’t find it necessary here). But because the pork itself is so simple, there’s no need to stick to serving it Asian-style – I also had this on a salad with black beans, apples, blue cheese, and a red wine vinaigrette, as well as in a sandwich on crusty French bread. No matter how you serve it, this version of pulled pork is worth cooking up
