Archive for November 28th, 2018

November 28, 2018

醬爆肉 leek and pork belly stir fry 

Literally translates to “exploding sauce meat”. 

Mmmm. Good. 

This is my mom’s recipe. Meaning there are no measurements whatsoever! I’ll come back and add what I can as I practice this dish.


  • 五花肉 Pork belly
  • 高麗菜 Chinese cabbage, chopped
  • 青蒜/蒜苗 Chinese leek, sliced on diagonal 
  • 大蒜 garlic, sliced 
  • 豆腐乾 dried tofu, sliced
  • 甜麵醬 tian mian jiang (sweet bean sauce)
  • 豆瓣醬 dou ban jiang (fermented bean sauce)
  • Rice wine 


  1. Boil pot of water. Add pork belly. Blanch for 15-20 min until cooked through (depends on thickness. Remove and check inside for pink if you’re unsure).
  2. In a small bowl, mix the two sauces with a bit of water to thin it out a bit. Set aside. 
  3. Remove pork from water and cool. Slice thin and set aside. 
  4. Bring water to a boil again. Blanch cabbage slices for 3min or so or until just soft. Remove and set aside. Add a dash of rice wine and mix. 
  5. Heat skillet on medium high. Add a bit of oil. Once shimmering, add pork belly slices. Render fat until they dry out and shrink a bit (like breakfast bacon but don’t fry to a crisp). 
  6. Remove pork from pan. In remaining oil, fry garlic until fragrant. 1min. Do not burn! Next, add tofu slices until browned, then add cabbage and continue to stir fry. Lastly add leeks (greens last always or they get soggy and brown).
  7. Remove everything and set aside with pork. 
  8. Pour sauce in hot pan and mix until fragrant. 
  9. Pour everything back in pan. Stir fry until everything is evenly coated. 
  10. Remove from heat and serve.
November 28, 2018

Spatchcock Chicken with Roasted Vegetables 

  I make this for Thanksgiving every year. About time I write it down.


  • 4lb whole chicken 
  • fresh herbs like rosemary, parsley, thyme 
  • 2 large sweet potatoes and or fingerling potatoes, large diced 
  • Mushrooms quartered or halved 
  • 1 large Onion sliced 
  • Butter
  • 1 head of broccoli, chopped 
  • Probe thermometer 


  1. Preheat oven to 475F. 
  2. Remove spine from chicken. Cut along the left and right side of the spine and pull it off. Set aside for stock or gravy if you like. Press chicken, skin side up, down on the cutting board until you hear a loud crack. Rub with olive oil, salt, dried herbs if you want. (I used garlic salt and dried thyme and parsley.) 
  3. Line large roasting pan with foil.
  4.  Toss veggies in salt and olive oil. Spread evenly on pan. 
  5. Top veggies with layer of fresh herbs. I used a large spring of rosemary and a handful of parsley. 
  6. Place chicken over herbs skin up in the middle of the pan. Fold wings under or wrap in foil to avoid burning the tips. Cut a few slices of butter and evenly place over chicken skin. 
  7. Roast for 45min or until breast is 150F and legs are 170F. 
  8. Remove from oven and rest for 10 min.