We dumped our traditional “flowers & movie” combo for an all-out, chocolate-centric chowhound tour of the city for this Valentine’s Weekend.
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If I’m at a Sichuan restaurant, I always have to get their hui guo rou, or double cooked pork. This is another dish that I picked up from my parents while I was home for break. The main star of this dish is pork belly, which is first boiled in water until cooked, and then cut into slices and refried with vegetables, hence the “double cooked”. The pork belly is usually accompanied with peppers and leeks. Another must have is Lao Gan Ma hot sauce. I’ve started using this in all my spicy dishes and it definitely adds more flavor and more heat than the typical chili sauce that I use. 
One of the perks of being part of the online foodie community is getting to try new food products for free! A while back we won a Butter Bell Crock from the Foodie Blogroll, which I have yet to load up with butter and begin using. This crock stores butter at room temperature and if you replace the water every 3 days, you’ve got spreadable butter that keeps fresh for days.
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When I went home for the holidays, I made sure to grab as many family recipes as possible. This is a recipe for stewed lamb that actually originated with my grandpa. What I like most about this recipe is the versatility. The starting procedure will get you a delicious stewed lamb and from there you can make four different dishes simply by altering what you put into it. I’ll try to break this recipe into sections so it’s a little easier to follow. |
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