The LA Times heads into the Year of the Pig with a full section dedicated to pork, Chinese cooking, and restaurants.Russ Parsons sings the praises of pork, with recipes for Cider-brined pork chops with wild rice, Ragù with pork ribs, sausage and pancetta, and Five-spice roast pork belly. Also included: an information box with resources for top pork in Los Angeles.
Perfect for Chinese cooking, it's high season on the farmers' markets for baby bok choy and yu choy. Vickie Fan, of restaurant Beacon in Culver City, shares recipes that make good use: Scrambled eggs with garlic chives , Stir-fried baby bok choy, and Ru yi cai ('As you wish' vegetables).
If you're not cooking at home, then you can do contemporary dim sum from Mission 261 in San Gabriel Valley or any number of Chinese restaurants that have quite a history there, or pick up Asian sweets and pastries from Phoenix.
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