Gung Hay Fat Choy!

Along with the clock, tea, alcohol, iron, silk, porcelain, gun powder, the printing press, and paper, the ancient Chinese are responsible for the invention of the perfect companion dog, or at least they are in the eyes of pug lovers.  The origin of the pug dates back to 700 B.C. when small pug like dogs, known as Foo dogs,  where the companions of monks and emperors.

Over the years and after being imported to Europe

Image Source

 they evolved into the pugs we know and love today.   

In honor of Chinese New Year dress your pug up in something red and celebrate their heritage!  In case you want something tasty to eat here is my favorite recipe for a vaguely Chinese take on roast pork, very fattening but very tasty and very easy.

Chinese Style Roast Pork Shoulder

6 to 8 lb bone in pork shoulder preferably with skin on

salt

pepper

1 cup hoisin sauce

3 tbsp honey

3tbsp soy sauce

1 minced garlic clover

1 tbsp minced ginger

1 tsp chinese five spice powder

2 tbsp sherry

2 tbsp sesame oil

Preheat the oven to 250 degrees and line a cookie sheet with foil.   Season the pork all over with salt and pepper and place on a rack on the cookie sheet.  Roast for 8 hrs.   Remove from the oven and set aside while you preheat the oven to 500 degrees.  Roast at 500 hundred degrees for 20 minutes, turning every five minutes.

Meanwhile, make the sauce for serving by stirring all of ingredients together in a small bowl.  Service with stir fried cabbage and white rice and allow your pug, a tiny, taste.