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Call him the prince of pork. Chang's rather modest, often noisy Momofuku restaurants in New York City's East Village have, rather improbably, made him the most celebrated chef of the moment. The reason is the consummate execution of his Korean-influenced food, including everything from simple noodle dishes to the bo ssäm, a whole slow-cooked pork shoulder served with a dozen oysters, kimchi and assorted sauces for $200 that you have to reserve in advance online. Or you can make it at home: Chang's first cookbook, filled with pork recipes and profanities, appeared last October.
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