I had a wonderful housewarming party this weekend — complete with a 40 pound roast pig, a keg full of ice cold beer and a feast of epic proportions from salads to fried rice to cupcakes.  Life is good, what can I say?  Granted most of my girlfriends were completely grossed out by piggy, I happily enjoyed sneaking pieces of the crispy pork skin and sandwiching it between those delicious Hawaiian rolls that every one ...

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My mother sent me back with this gigantic rack of baby back ribs — see why I like going back home so much? Haha I decided to be inventive and created a unique bbq sauce made from “Jiu Nian” or Fermented Rice.  It turned out  to be FINGER-LICKIN good delicious! I did a dry rub first and then simply “braised” them in the oven, then finishing cooking by generously covering the ribs in ...

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My earliest food memory as a child would have to be my mother’s braised pork shoulder otherwise known in Chinese as “Hong Sao Rou — here the centerpiece for a feast is turkey, at my home it was the almighty braised pork shoulder.  It was always everyone’s favorite, I’d remember smelling the wonderful aromas of star anise and ginger enriching the air melting into the delicious meat, and that rich succulent braising liquid that holds ...

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