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Tuesday, October 15, 2013

Food Truck Bite of the Week: Braised Pork Shoulder Bowl at Fuki

Posted By on Tue, Oct 15, 2013 at 11:00 AM

click to enlarge LOU BUSTAMANTE
  • Lou Bustamante

Our weekly bite explores the city's food trucks, one at a time, highlighting our favorite mobile dishes and snacks.

The Truck: Fuki

The Cuisine: World cuisine with a focus on spices and healthy meals

Specialty Items: Bowls and sliders

Worth the Wait in Line? At peak lunch time, a total seven minutes from the end of the line to food in hand.

Don't let the name fool you -- Fuki isn't really Japanaese. And it's not really Middle Eastern, African, South American, or Asian either. Although it borrows from all of them, Fuki places all of these cuisines on a culinary palette, and dabs some garam masala here, some chipotle pepper there.

See also: Food Truck Bite of the Week: Flatbread Sandwiches at Vesta

Food Truck Bite of the Week: Meatball Sandwich at Red Sauce

Making a Lunch Pit Stop at Truck Stop SF

While we wouldn't blame you for imagining a big muddy mess, the effect is thankfully more accent than focus, complimentary rather than overwhelming. This isn't just true of the flavors, but also of the heft of a meal that is hearty without being heavy.

Its Braised Pork Shoulder Bowl ($10, coconut milk, chipotle, orange zest, garlic, cilantro) comes served over steamed quinoa with a tangy Moroccan-style houria carrot slaw and side salad with spinach, arugula, cranberries, and almonds dressed with apricot vinaigrette. Like one of my past favorites currently not in commission, Vesta Flatbread, this is the kind of food that hits a great balance of being delicious and mostly healthy. The braised pork is creamy, lightly smoky, and spicy, without tasting greasy.

Inspired by their travels, business partners Alex Meisels and Seabrook Gubbins were drawn to the possibilities of a mobile food business. "The flavors we chose were influenced by the world's spices, as well as the many health aspects that go along with each different spice used," says Gubbins. "It is food that is brimming with an array of savor that not only tastes good, but should make you feel good as well."

While the mishmash may sound too far out in the land of fusion, it still tastes very grounded in California cuisine, with local and organic ingredients and shockingly also feels like a good value.

"We have taken the classic European and American meal structure of a plate, which consists of a meat, grain, vegetable and/or salad, and given it our own twist," says Gubbins. "Our use of this more traditional meal style allows us to offer very healthy, fast options to the street food community."

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