Think of this trilogy as “The Wet, the Dry and the Ugly”. I think we have the Ugly out of the way so please cue the Ennio Morricone soundtrack. I’m calling this one “The Changacabra” in tribute to David Chang who tried to do something daring with the burrito but it kind of flopped. He did not become the Chipotle of NYC but rather something far better. This is my attempt to pick up the torch and keep the flame going. What Chang tried to do was make a Bo Ssam burrito with rice, pork shoulder, edamame and kimchi. <br />Okay, I know my burritos so I’m going with a Bo Ssam pork belly that is first braised and then finished on a wood grill. I’m substituting rice noodles, and peanuts, and of course keeping the kimchi. When you bite into it you can expect it to be both sweet and hot. Allow two days for this so that you don’t have a heart attack. <br />

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