Kung pao chicken, eggplant in hot garlic sauce, shredded pork with chili and soy — Sichuanese food has conquered the world.
The house specialty shredded pork sandwich comes with generous side dishes ($7.45); a half-slab of ribs is $15.95.
Soon I was chopsticking shredded pork with green chilies into my mouth, and chasing it with stir-fried white cabbage.
Speaking of heat, shredded pork in garlic sauce, requested mild, was the spiciest version I have ever tasted.
They're nothing more than shredded pork confit between buttery buns, with grainy mustard and McClure's pickles on the side.
Instead, try the subtle seafood and scallion pancakes, then the kimchi bokeum — a hot blend of kimchi and shredded pork.
It comes with many different fillings: red mole (savoury chocolate sauce), hotter green mole, refried beans, pineapple and tinga (shredded pork or chicken in chilli).
Barry Farber's Authentic North Carolina Wood Cooked Pit Barbecue (shredded pork and cole slaw on a bun) is sold at Cafe de la Bagel, One Times Square.
Main courses include cochinita pibil (shredded pork seasoned with achiote and sour orange and cooked in banana leaves) and terrific enchiladas.
Dishes include roast suckling pig; white-cooked pork; shredded pork with pickled Sichuan vegetables; crispy prawns with walnuts; and whole sea bass with hot bean sauce.
The burden of the theme is carried instead by the goofy names of the dishes — Earn-Your-Spurs, which is short ribs and grits, and the Sloppy Guiseppe, which is shredded pork and rib meat over pasta.
