• 6 Eggs
• 3/4 Cup Soy Sauce
• 2 Star Anise
• 2 Tablespoons Black Tea (We Used Pu-Erh)
• 1 Cinnamon Stick
• 1 Teaspoon Sugar
• 1 Tablespoon Comet Tail Or Sichuan Peppercorn (Optional)
• 2 Strips Dried Tangerine Or Mandarin Orange Peel (Optional)

Directions:

• 1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Peel the egg shells.
• 2. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours. The longer you steep, the more flavorful and deeply colored the tea eggs will be.

• 1 4 oz bag of Earthy Delight dried shiitake mushrooms
• 1 T.Big Tree Farm palm sugar
• 2 T. Blue Grass Soy Sauce
• 1 T. Sanchez Romate sherry vinegar
• 2 T. Grapeseed oil (or a different heat tolerant oil – though bacon fat would be delicious…)
• ½ t. Grated Ginger

Directions:

• 1. Steep the shiitake in boiling water in a medium mixing bowl until softened, about 15 minutes.
• 2. Lift the shiitakes from the steeping water, trim off and discard their stems, and cut the caps into 1/8-inch-thick slices. Reserve ½ cup of the steeping liquid and set aside.
• 3. Heat the oil over medium high in a saucepan or a wok. Add the sugar, soy sauce, vinegar, ginger, and sliced shiitakes to the saucepan. Turn the heat to medium, bring to a simmer, and simmer gently, stirring occasionally, for 10 minutes or until the mushrooms are tender, adding a tablespoon at a time of the reserved steeping liquid if the mushrooms begin to stick.
• 4. Serve hot as an accompaniment to steamed buns, or jasmine rice with steamed bok choy with sesame seeds and a fried egg on top! (Katie’s favorite way to eat most things is with a fried egg on top.)

• One 3-pound slab skinless pork belly (If your butcher only sells skin-on pork belly, get a little more than 3 lbs and ask the butcher to skin it for you.)
• ¼ cup Sel Gris
• ¼ cup Big Tree Palm Sugar

Directions:

• 1. Nestle the belly into a roasting pan or an oven-safe casserole that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for 6-8 hours.
• 2. Heat the oven to 450 F.
• 3. Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it’s an appetizing golden brown.
• 4. Turn the oven temperature down to 250 f and cook for another 1 hour, until the belly is tender–it shouldn’t be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a place. Allow the belly to cool slightly.
• 5. Once the belly is cooled enough to handle (the belly must be cooled to get clean slices), cut the pork belly into ½-inch-thick slices that are about 2 inches long. Use at once.

  Makes about 12 pork buns

• 2 cups Dry Chickpeas (About A Pound Dried Or 2 Pounds Cooked)
• 4-6 cloves Garlic, Minced
• Sea Salt To Taste
• Slices Of Day-old Bread Broken Into Small Pieces
• Moulins Mahjoub Sliced Preserved Lemons
• Moulins Mahjoub Sun-dried Tomatoes
• Moulins Mahjoub Sun-dried Garlic
• Moulins Mahjoub Wild Capers
• Moulins Mahjoub Harissa
• Ground Cumin
• Extra Virgin Olive Oil

• Soak the chickpeas in water overnight, or at least 8 hours. Drain and rinse them, and cover them with water (or broth) in a large stockpot.
• Add the minced garlic and bring it to a boil. Add some sea salt, reduce the heat, cover and simmer. Onsa Mahjoub insists that you get the best flavor if you let them cook slowly for many hours — as little as 2 and as long as 10.
• Once the chickpeas are cooked, it becomes a constructed soup- build each layer to create a visual and culinary marriage of delicious colors and flavors. Be sure the broth is very hot, since everything else is at room temperature.
• Start by crumbling some of the bread in the bottom of each soup bowl, as little or as much as you’d like. Ladle the soup over it, and add generous spoonfulls of the preserved lemon, sun-dried tomatoes, sun-dried garlic, capers and harissa on top. Add a sprinkle of ground cumin and a ribbon of extra virgin olive oil, and you’re ready. Stir and enjoy!