Serves 3-4

Ingredients

2 cups flour
1 cold butter stick, cut into 6 cubes
1/2 cup milk (I used reduced 2%)
1/4 cup yogurt (I used plain Greek)
1/2 teaspoon salt
1/4 cup grated parmesan
1/2 teaspoon black pepper, ground
1 sprig rosemary, minced

Directions

1. Preheat oven to 350 degrees. While that’s heating up, prep a baking sheet with parchment paper, or something non-stick,
2. Combine the flour, baking powder, and salt into a large mixing bowl and combine together evenly.
3. Toss in the cubes of butter and use your fingers to rub in the butter with the mixture until well combined. It should resemble a course meal.
4. Add in the parmesan, black pepper, and rosemary then mix with your fingers until combined evenly.
5. In another bowl, mix together the milk and yogurt.
6. Pour the milk and yogurt combination into the scone mixture then use both hands to mix them together and form it into a ball of dough, then pat it into a 7′ to 8′ inch circle about 3/4′ inch thick.
7. Cut it into triangles, place on the lined baking sheet and bake until it turns golden, 18-20 mins.

Serves 2-3

Recipe Adapted from Stephanie Le’s momofukufor2.com

Ingredients

2 pounds pork butt/shoulder cut into 4 pieces
3 tablespoons maltose
3 tablespoons honey
3 tablespoons hoisin sauce
3 tablespoons sweet soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine
1 teaspoon Chinese five spice powder
1 teaspoon white pepper
2 tablespoons sesame oil
4 cloves of garlic, peeled and sliced

Directions

1. Combine all of the ingredients together, except the pork, and heat it up in a skillet over medium heat until the honey and maltose are melted. Turn off the heat and cool completely.
2. When the sauce is cool, marinate the pork. I did it in a large freezer zip lock bag. Put it in the fridge and leave it for 3 days.
3. When you’re ready to cook the pork, heat oven to 350 degrees. Roast it on a roasting rack with the pan lined in foil.
4. When 20 minutes pass, flip over the pork. Cook for another 30 minutes. The total cook time should be 50 minutes.
5. Check the middle of the pork to see if it’s cooked. The pork should be a nice brown color inside.
10. Slice and serve with some delicious garlic scallion noodles.

Serves 2

Ingredients

1 pack of regular pizza dough (we prefer Trader Joe’s)
2 1/2 tbl of olive oil
1/2 roasted duck, bones removed and meat shredded (purchased at Chinese butcher/restaurant)
1 to 2 cup of shredded mozzarella cheese
4 spring onions, sliced thinly
2 tbl of hoisin sauce

Directions

1. Leave out the pizza dough for 30 minutes then preheat the oven to 450 degrees.
2. Wash the spring onions then cut it in slices, or as preferred.
3. Line a pizza pan/tray with parchment paper.
4. Stretch out the pizza dough to preference, place it on the pizza pan, then drizzle 1 1/2 tablespoons of olive oil on the top of stretched dough.
5. Put the pizza dough in the oven for 8 minutes, then switch to broil for 2 minutes.  The dough should look fairly done and golden.
6. Remove the pizza dough from the oven and turn down the oven to 350 degrees.
7. Grab the hoisin sauce and spread a thin layer evenly throughout the cooked dough then place the shredded cheese on top.  Put it back in the oven until it’s evenly melted.
8. When melted, add the roasted duck and the spring onions evenly on top of the pizza, then then sprinkle some more shredded cheese on top.
9. Place the pizza in the oven for 6-8 minutes or remove when the second addition of shredded cheese has melted.
10. Slice and serve with your favorite beer.

Serves 6

Ingredients

4 pounds pork shoulder
1/2 tablespoon + 1/2 teaspoon kosher salt per pound of pork
1 tablespoon + 1 teaspoon sugar per pound of pork
freshly cracked ground black pepper

Directions

1. Rub salt, sugar, and pepper onto the pork shoulder. Cover and refrigerate overnight but less than 24 hours.

2. When the pork is ready, preheat the oven to 250 degrees. Put the seasoned pork into a oven baking dish and set it in the oven. Throw away the rest of the marinating liquid. Set the timer for 3 hours.

3. When 3 hours pass, baste the pork with its own fat and juices from the pork. Then set the timer for another 4 hours.

4. When the pork is cooked for a total of 7 hours. Take it out of the oven and let it rest for 30 minutes.

5. Break apart the meat with two forks, or by using your hands.

We decided to eat this as mini pulled pork sliders, with a side of homemade cole slaw. It was delicious, and completely worth the six hours!

PS. It goes great with butter garlic noodles, too.