SEASONAL PORK DISHES

SPECIAL SEASONAL

SPECIAL THE

ROLLS

CHICKEN SALAD

SOUP

SIZZLING STEAK W BLACK PEPPER SAUCE

SIZZLING CHINESE STYLE STEAK SLICES

SALT & PEPPER CAPLIN FISH

STEAK SLICES W GREEN PEPPER

PORK BELLY W SHRIMP SAUCE

VEGETABLE LONG RICE W DRIED SHRIMP

CHAR SIU EGG FU YUNG

SHRIMP EGG FU YUNG

STIRFRIED GREEN BEAN W MINCED PORK

HUK GIN TOFU

DEEP FRIED STUFFED TOFU

ON CHOY W / BEAN CURD SAUCE

STIR FRIED MIXED VEGETABLES

LETTUCE W OYSTER SAUCE

SPINACH W GARLIC SAUCE

CHINESE BROCCOLI W OYSTER SAUCE

CHINESE BROCCOLI W DRIED FLOUNDER

CHOY SUM W / OYSTER SAUCE

Pat the pork shoulder dry with paper towels. Season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Lightly dust the pork with 2 tbs all-purpose flour, shaking off excess — this helps with browning and will slightly thicken the braising liquid.

Prep and season

Heat a large Dutch oven over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When shimmering, add the pork shoulder and brown on all sides, about 4–5 minutes per side, until a deep golden crust forms. Work in batches if needed. Transfer browned pork to a plate.

Brown the pork

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 6–8 minutes until softened and beginning to caramelize. Add the smashed garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Pour in 2 cups apple cider to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Stir in 1 cup low-sodium chicken stock, 2 tbs apple cider vinegar, 2 tbs brown sugar, and 1 tbs whole grain mustard. Add the thyme sprigs and 2 bay leaves. Bring the liquid to a gentle simmer.

Deglaze and build braise

Return the pork shoulder to the pot, nestling it into the liquid. Add the quartered apples around the meat. The liquid should come about halfway up the pork — if needed, add up to 1/2 cup additional stock or cider. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours, or until the pork is fork-tender and easily pulls apart.

Braise

Remove the pot from the oven and transfer the pork to a cutting board. Tent with foil and rest 10 minutes. Meanwhile, place the pot on the stove over medium heat and reduce the braising liquid for 6–8 minutes until slightly thickened; skim fat if desired. Shred or slice the pork, return to the sauce to coat, or serve the sauce spooned over slices. Sprinkle chopped parsley before serving.

Finish and serve

Trim silver skin from the pork tenderloin and cut crosswise into 1-inch thick medallions. Pat dry and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Prep

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When foaming subsides, add pork medallions in a single layer without crowding. Sear 2–3 minutes per side until golden-brown and registers 140°F (60°C) for medium (pork will continue to rise). Transfer medallions to a plate and loosely tent with foil.

Sear medallions

Reduce heat to medium. In the same skillet, add the minced shallot and sauté 1–2 minutes until softened. Add 1 cup fresh orange juice, 1 tbs lemon juice, 2 tbs honey, and 1 tbs soy sauce. Bring to a simmer and let reduce for 4–6 minutes.

Make citrus glaze

Mix 1 tsp cornstarch with 1 tbs cold water to create a slurry. Whisk slurry into the simmering glaze; cook 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in 1 tsp chopped fresh rosemary and 1 tsp orange zest. Return the pork medallions to the pan, spoon the glaze over them, and heat through for 1 minute. Serve immediately.

Thicken and finish

In a small bowl combine 2 tbs olive oil, 4 minced garlic cloves, 2 tsp lemon zest, 2 tbs lemon juice, 2 tbs chopped fresh parsley, 1 tbs chopped fresh thyme, 1 tbs chopped fresh oregano (or 1 tsp dried), 1.5 tsp kosher salt, and 1 tsp black pepper. Mix into a paste.

Make herb rub

Rub the herb mixture all over the 3 lb pork loin, coating evenly. Let rest at room temperature for 20–30 minutes (or refrigerate for up to 2 hours). Preheat oven to 300°F (150°C). Heat a heavy ovenproof skillet or roasting pan over medium-high heat and add 2 tbs olive oil. Sear the pork loin on all sides (about 3–4 minutes per side) until nicely browned.

Season and sear

Scatter 4 halved shallots around the loin in the pan. Pour 1 cup dry white wine (or chicken stock) into the pan to deglaze, scraping up browned bits. Transfer the pan to the oven and roast at 300°F (150°C) until the internal temperature registers 140°F (60°C), about 45–60 minutes depending on thickness. Baste once halfway through with pan juices.

Roast with shallots and wine

Remove the pork from the oven and transfer to a cutting board. Tent with foil and rest 10–15 minutes (temperature will rise a few degrees to 145°F). While resting, spoon pan juices into a small saucepan and reduce over medium heat for 3–4 minutes to concentrate flavor. Slice the pork into 1/2-inch slices and spoon reduced pan juices over the slices. Serve with additional lemon wedges if desired.

Rest and slice

bone-in pork shoulder (Boston butt), trimmed

salt

black pepper, freshly ground

all-purpose flour

neutral oil (canola or vegetable)

unsalted butter

yellow onion, large, sliced 1/2-inch

garlic cloves, smashed

fresh thyme sprigs

bay leaves

apple cider (unfiltered preferred)

low-sodium chicken stock

apple cider vinegar

brown sugar, packed

whole grain mustard

fresh apples (e.g., Honeycrisp), cored and quartered

fresh parsley, chopped (for garnish)

pork tenderloin, trimmed and cut into 1-inch medallions

kosher salt

olive oil

shallot, finely minced

fresh orange juice

lemon juice, fresh

honey

soy sauce (or tamari)

cornstarch

cold water

fresh rosemary, finely chopped

orange zest (from 1 orange)

pork loin (boneless)

black pepper

garlic cloves, minced

lemon zest

lemon juice

fresh parsley, chopped

fresh thyme leaves, chopped

fresh oregano, chopped (or 1 tsp dried)

dry white wine (or extra chicken stock)

shallots, halved

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. In a large bowl, combine cubed butternut squash, carrots, beets, and red onion.

Preheat & prep vegetables

Toss the vegetables with 2 tablespoons olive oil, maple syrup, smoked paprika, fresh thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 30–35 minutes, turning once after 15–18 minutes, until vegetables are tender and golden at the edges. If beets are very dense, you can partially par-cook them (steam 5–8 minutes) before roasting.

Season & roast

While vegetables roast, rinse farro under cold water. In a medium saucepan, combine farro and 2 1/2 cups vegetable stock (or water) with a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook until tender—pearled farro 20–25 minutes, brown rice 35–45 minutes. Drain any excess liquid and fluff with a fork. Stir in remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper to taste.

Cook the grain

If you prefer warmed greens, place baby kale in a large skillet over medium heat with a splash (about 1 tsp) of olive oil and a pinch of salt. Sauté for 1–2 minutes until just wilted. Alternatively, leave greens raw for a fresher crunch.

Wilt the greens (optional)

When vegetables are done, remove from oven and let cool 3–5 minutes so they hold shape when plated.

In a small bowl whisk together tahini, fresh orange juice, lemon juice, minced garlic, honey (or maple syrup), soy sauce, and crushed red pepper if using. Add warm water 1 tablespoon at a time until dressing reaches a pourable but creamy consistency (about 2 tablespoons). Taste and adjust acidity or sweetness as desired.

Make dressing

In a small dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes, shaking the pan frequently, until fragrant and lightly browned. Remove from heat and let cool.

Toast seeds (if needed)

Assemble bowls: divide farro among 4 bowls (about 3/4 cup cooked per serving). Top with roasted vegetables and a handful of baby kale or mixed greens. Drizzle 1–1 1/2 tablespoons citrus-tahini dressing over each bowl. Finish with toasted pumpkin seeds and pomegranate seeds if using. Adjust salt and pepper to taste and serve warm or at room temperature.

butternut squash (peeled, seeded, cut into 1-inch cubes)

carrots (peeled, cut into 1/2-inch rounds)

beets (peeled, cut into 1/2-inch cubes)

red onion (cut into wedges)

maple syrup

smoked paprika

fresh thyme leaves (or 1/2 tsp dried thyme)

black pepper (freshly ground)

farro (pearled) or brown rice

vegetable stock or water

baby kale or mixed spring greens

tahini

fresh orange juice (about 1 medium orange)

fresh lemon juice

warm water (to thin)

honey or maple syrup

garlic (minced)

soy sauce or tamari

crushed red pepper (optional)

toasted pumpkin seeds (pepitas)

pomegranate seeds (optional)

In a medium saucepan combine 4 cups water, sliced ginger, crushed cardamom pods, and ground cinnamon. Bring to a vigorous simmer over medium-high heat.

Boil water with spices

When the water is simmering, add the 3 tsp black tea leaves. Reduce heat to maintain a gentle simmer and steep 3–4 minutes for strong flavor (4 minutes for robust strength). Stir once.

Brew tea

Add 3 tbs brown sugar and 4 tbs sweetened condensed milk directly to the simmering pot. Stir until dissolved and integrated, about 30–45 seconds. Taste and adjust sweetness if desired.

Sweeten and enrich

Turn off the heat and stir in 1/2 tsp vanilla extract. Let the tea rest, covered, for 1–2 minutes so aromas meld and the spices continue to infuse.

Finish with vanilla

Strain the tea through a fine-mesh sieve into a heatproof pitcher or teapot to remove tea leaves and whole spices.

For a hot Special Thé: warm 1 cup milk separately (do not boil) and froth if desired. Pour the strained tea into 4 mugs (about 3/4 cup tea per mug), then add 1/4 cup warmed milk to each. Sprinkle a light pinch of ground nutmeg over each cup and garnish with a mint leaf if using.

Serve hot

For iced: let the strained tea cool to room temperature (10–15 minutes), then refrigerate until chilled or pour over ice. Combine 1 cup chilled tea with 1/2 cup milk and stir. Fill glasses with ice, pour the milk-tea mixture over ice, garnish with a light dusting of nutmeg and a mint sprig.

Serve cold (iced Special Thé)

Adjust sweetness and milk ratio to taste. Leftover brewed tea will keep covered in the refrigerator for up to 48 hours.

black tea leaves (strong Assam or Ceylon)

water

brown sugar

sweetened condensed milk

fresh ginger, thinly sliced

whole cardamom pods, lightly crushed

ground cinnamon

vanilla extract

milk (whole or 2%)

ice (if serving cold)

ground nutmeg (for garnish)

fresh mint leaves (optional garnish)

In a small bowl, combine warm water (about 105–110°F / 40–43°C), 1 tbsp of the sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

Activate yeast

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, melted butter, remaining sugar (1 tbsp), and the egg until combined.

Mix wet ingredients

Add the foamy yeast mixture to the wet ingredients. Stir in 2 cups of the flour and the salt. Mix until incorporated.

Combine dry and wet

Add remaining flour, 1/2 cup at a time, and knead (by hand on a lightly floured surface or with the mixer) until a soft, slightly tacky dough forms, about 6–8 minutes by mixer or 8–10 minutes by hand. The dough should be smooth and elastic and slightly spring back when pressed.

Knead the dough

Form the dough into a ball, lightly oil the inside of the mixing bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

First rise

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 80–90 g each). Shape each piece into a smooth ball by tucking edges under and rolling on the counter with your hand until surface is taut.

Shape rolls

Arrange the shaped rolls on a parchment-lined baking sheet or in a greased 9x13-inch pan, leaving about 1 inch between them for expansion. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, 30–45 minutes.

Second rise

Preheat the oven to 375°F (190°C) while rolls undergo their second rise. In a small bowl mix the coarse salt and freshly ground black pepper. In another small bowl combine the olive oil and 1 tbsp water (or use a beaten egg if you prefer an egg wash) and whisk to form a loose brushable wash.

Prepare topping

Once the rolls have puffed, gently brush the tops with the olive oil wash, making sure to get a light, even coating. Sprinkle each roll with a small pinch of the salt-and-pepper mixture (about 1/6 tsp salt and a light dusting of pepper per roll). Press lightly so the seasoning adheres.

Brush and season

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the tops are golden brown and the internal temperature of the rolls reaches about 195–200°F (90–93°C). Rotate the pan halfway through baking for even coloring if needed.

Bake

Remove the rolls from the oven and immediately brush the tops lightly with the melted butter to add shine and a subtle richness. Let cool on a wire rack for 10–15 minutes before serving so the crumb sets.

Brush with butter

Serve warm. These salt & pepper rolls pair well with soups, salads, or as a savory table roll. Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

active dry yeast

granulated sugar

fine salt

warm water

warm whole milk

unsalted butter (melted)

large egg

coarse sea salt or kosher salt

freshly ground black pepper

olive oil (for brushing)

water (for egg wash substitute, optional)

melted butter (for brushing after bake)

If you don't have cooked chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1¼ lb raw). To poach: place breasts in a single layer in a saucepan, cover with water or low‑sodium broth, bring to a gentle simmer, then cover and cook 10–12 minutes until internal temp reaches 165°F (74°C). Remove and let rest 5 minutes, then shred or dice into bite‑size pieces. If using leftover or rotisserie chicken, shred or dice to measure 3 cups.

Cook or use leftover chicken

Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat and cover. Let sit 9–11 minutes depending on size. Transfer to an ice bath for 5 minutes, peel and chop. Measure 2 chopped eggs.

Hard‑boil eggs (optional)

Wash and dry produce. Finely dice 1 cup celery, core and small dice 1 apple (leave skin on for texture), halve ½ cup grapes or measure ½ cup dried cranberries, finely mince ¼ cup red onion, and chop 2 tablespoons fresh parsley. If using nuts, toast ¼ cup chopped walnuts or pecans in a dry skillet over medium heat, stirring constantly, until fragrant and lightly browned (2–3 minutes). Cool before adding.

In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon honey, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon celery seed if using. Taste and adjust seasoning: add a little more lemon or vinegar for brightness, or a pinch more salt or honey to balance.

In a large mixing bowl combine the shredded chicken (3 cups), chopped hard‑boiled eggs (if using), diced celery (1 cup), diced apple, halved grapes or cranberries (½ cup), minced red onion (¼ cup) and chopped parsley (2 tbsp). Pour the dressing over the mixture.

Gently fold everything together with a rubber spatula or wooden spoon until evenly coated. Stir in the toasted nuts (¼ cup) if using. Taste and adjust: add more salt, pepper, or lemon juice to preference.

Cover and refrigerate for at least 30 minutes to let flavors meld. The salad keeps well in an airtight container for 3–4 days.

Serve chilled on lettuce leaves, croissants, or bread. Garnish with extra parsley or a sprinkle of celery seed. Portion about ¾ to 1 cup per serving.

Seasonal Pork Dishes

Special Seasonal

Special The

Rolls

Chicken Salad

Soup

Sizzling Steak W Black Pepper Sauce

Sizzling Chinese Style Steak Slices

Salt & Pepper Caplin Fish

Steak Slices W Green Pepper

Pork Belly W Shrimp Sauce

Vegetable Long Rice W Dried Shrimp

Char Siu Egg Fu Yung

Shrimp Egg Fu Yung

Stirfried Green Bean W Minced Pork

Huk Gin Tofu

Deep Fried Stuffed Tofu

On Choy W / Bean Curd Sauce

Stir Fried Mixed Vegetables

Lettuce W Oyster Sauce

Spinach W Garlic Sauce

Chinese Broccoli W Oyster Sauce

Chinese Broccoli W Dried Flounder

Choy Sum W / Oyster Sauce