Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.
Here is Chef Christian Meilinger pulling out some roasted pork shank out of his oven. It smelled so good, that I had to order one.
Here is the plaque from the Miele Guide.
Here is the shot of the Roasted Pork Shank dish. The meat was so tender that it melted. The fat on the skin was roasted until it was crisp like crackling. The potatoes and saurkraut made this the perfect autumn meal. I especially loved the horseradish thread on top of the dish.
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