Pulled Pork with Cornbread Topping I have been making my favorite Ultra Crispy Roast Pork every time I found a nice looking skin-on bone-in shoulder. While the roast pork is really delicious, we always end up having lots of leftover. So now, I need to get creative with leftover. I made roast pork fried rice, pulled pork sandwiches, roast pork salad, etc. Today, I tried Pulled Pork with Cornbread Topping. Use 2 forks, or just hands (LOL!) to pull the pork to shreds. This is really easy as the pork shoulder was roasted for a good 8 hours the day before and it’s super tender. Mix in your favorite BBQ sauce.…

Shanghai Style Rice 上海菜饭 When I grew up, my mom usually made Shanghai Style Rice from uncooked rice. She would mix fresh pork, salty pork and shanghai green with rice, add a little bit water (about half as much when you make plain rice). When it’s fully cooked, add salt to taste and add 2 tablespoon of lard or bacon oil and mix well. It was so delicious! However, my very intelligent rice cooker with induction heat couldn’t seem to make rice with too little water. I tried a few times, they all ended up with half cooked rice. I miss Shanghai Style Rice, so I improvise. Make rice with…

Thai Curry is a versatile dish. You can almost make it with any kind of vegetables and/or protein you have in the refrigerator. It's truly a 30-minute meal. They go very well with rice.

This popular Japanese rice bowl is quick to make, and is very nutritious with beef, onion and egg.