Inspired by his grandmother, who used to prepare this delicious dish for the family, Chef Sergio cooks up classic, juicy pork shoulder marinated in a sweet-savory char siu glaze then slow-roasted, and served with garlic and ginger bok choy.
sauce did not take good and bok choy had sand and weird tasts
sue · 06/14/26
Veggie needs more cook time
Lynn · 06/14/26
Anna · 06/14/26
C · 06/12/26
JOSE · 06/11/26
taste , ease of cooking
Linda · 06/11/26
Izzy · 06/11/26
The meat was about 50% fat. That was our only issue, the flavors were wonderful.
laura · 06/11/26
Everything was great, maybe don't microwave the bok choy.
John · 06/10/26
Qi · 06/09/26
Vito · 06/08/26
Carmen · 06/08/26
Very good
Carmen · 06/08/26
Love it
Add more bok choy
Lois · 06/05/26
Cheri · 06/05/26
Cynthia · 06/04/26
Andre · 06/04/26
Pork has good flavor and texture and the rice and greens are good. The bok choy has too much garlic and the sauce has a weird aftertaste. We throw away the sauce and use our own teriyaki sauce.
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
