David Chang Pigs Out on Barley

Chef David Chang Photo © Michael Turek
By David Chang Posted February 18, 2014

David Chang, the brilliant mind behind the Momofuku empire, recently curated MAD (the global chefs' symposium), which gave him the inspiration for the incredibly well-received barley porridge recipe here.

David Chang is the brilliant mind behind the Momofuku empire, with restaurants and a food lab in New York City, as well as outposts in Toronto and Sydney. He recently curated MAD (the global chefs' symposium), which gave him the inspiration for the incredibly well-received barley porridge recipe here. He says, "Every year at MAD, René Redzepi has the chefs who are speaking cook a family meal for everyone. It's an icebreaker. You try cooking for [the legendary French chef] Michel Bras—it's terrifying. This year, they gave me a pig. Again. It takes so long to break down a pig. So I switched with [Brazilian chef] Alex Atala, who got vegetables—of course they never give him the pig. I went to the larder, I saw barley. And that's how this dish happened. Also, I got great apple cider that was made on the island where we had dinner."

Recipe: Pearl Barley Porridge with Ham and Eggs

Related: David Chang Recipes
Best-Ever Recipes for Grains, Legumes & Vegetables
David Chang's Vegetarian Korean Dishes

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