Hey guys, welcome to Recipe Club. We are doing Rose Pork with the brilliant Rachel Kong,

joined with Christian and myself. If you're asking who decided Rose Pork, well,

we had not introduced the recipe wheel quite yet. So we had decided on this well beforehand.

And we finish on the recipe wheel. But this is the first time Rachel was using the recipe wheel,

which we'll get to at the end of the podcast. And there's a very interesting development there.

But we all want to do Rose Pork. Something that we all eat a lot and thought you guys would

enjoy it. So here you go.

Hello everybody. Welcome to a new installment episode of Recipe Club. We are doing Rose Pork with

the Rachel Win the last one. I mean, she was the only one who chose a recipe for the last one.

And she chose Edna Lewis' cornbread. So I think that it's hard to say she didn't win she won.

Funny enough, Dave Chang, Chris Ying, have yet to win a single episode.

Her soda like Cartman in a set of parts. So Rachel joined us on the second episode of Recipe Club,

which that was stuffing. And we are doing Rose Pork. We have each chosen a recipe.

Chris Ying can explain the rules if you are not familiar. Yep. So as always on Recipe Club,

we each bring a recipe to the table this time for Rose Pork, keeping in line with our

vaguely holiday themed early efforts here with Recipe Club. We'll each cook them,

we'll debate what the best way was. Talk about our own kind of best practices that come out of

this and try to help you the listeners find your way when roasting pig meat. Rose Pork,

if you do a Google search yields no fewer than 350 million recipes. So once again,

we've sifted through every single one of them and come with three to discuss.

But why don't we start as always by talking about Rose Pork as an idea and how often you all

are eating Rose Pork, Cooking Rose Pork, what kind of occasions Chang's got a little smirk?

...