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.
The pork and the sauce were very good. Problem was the bok chop was quite undercooked.
Jane · 04/20/26
A little bit too fatty for me
Linda · 04/20/26
Adriel · 04/20/26
Too much fat with the pork
Nilsa · 04/20/26
Irving · 04/20/26
Tasty
Elizabeth · 04/20/26
Natalie · 04/20/26
My partner hated that every piece of pork he got was the fattiest pork he’d ever seen. He threw the meal in the trash halfway through and now we’re making something else. Perhaps next time!
Emily · 04/19/26
Very tasty and meat was not dry.
Josephine · 04/19/26
Roxy · 04/19/26
Taste amazing
Gina · 04/19/26
Tiffany · 04/19/26
Not salty. Just flavor. Finally an unsalty entree out of 6 meals!
M · 04/19/26
Bok Choi was tough and a bit too garlicky.
Henry · 04/18/26
Need additional sauce
Marilou · 04/18/26
it tastes exactly like the pork in American-Chinese fried rice. which isn't bad, but the vegetables were not good reheated
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.
