PSA pork jowl not avail until Feb 2023

Rib fingers is one of my personal favourite cuts, I think it's little known and the texture is wow.

PUJIM uses iberico bellota and that sets them apart from the normal kbbq places, even those slightly more upmarket places. You can't be a top tier kbbq place if you use US beef and random pork. It has to be Japanese wagyu and iberico/kurobuta pork. And PUJIM does

This cut in particular had a solid bite, and was quite juicy too. Plus it's a rare cut, all the more reason to order it. The only problem I had with it was that it was cut into pieces that were a little small, so it's not as satisfying and hard to wrap the lettuce around(then you're tasting mostly lettuce)

Tbh their meat quality is top tier so salt will do, don't touch any of the dips or wraps. That's how good meat should be savoured