This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Bok Choy with Mushrooms and steamed rice.

Save yourself some time and use country-style pork ribs instead of a whole pork shoulder.

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Black Bean Pork


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  • 2-2 1/2 pounds pork shoulder, cut into 2-inch cubes
  • 1 medium yellow onion, diced
  • 1 (8-ounce) jar prepared black bean sauce
  • 1 cup beef or chicken broth
  • Salt and freshly ground black pepper
  • Sliced green onions for garnish


Preheat oven to 350°F.
Heat a large sauté pan on the stove to medium-high.
Lightly oil pork and season well with salt and pepper. Brown pork well on all sides. Remove from pan and add onion. Sauté, stirring frequently, until tender.
Transfer pork and onions to a baking dish large enough to spread in a single layer. Add black bean sauce and broth, stir to combine. Cover and bake for about 1 hour and 15 minutes.
Remove cover and bake another 45 minutes to 1 hour, turning pork every 15 minutes.
Pork is done when nicely glazed and very tender. Serve over sticky rice, garnished with sliced green onions. 

Recipe from Town & Country Markets Inc.
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