Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
It’s cold up in New York. Another deep freeze is impending! These boats or bowls or whatever you want to call them, are so easy to put together. Bonus: You don’t have to wash a bunch of dirty dishes after you are done because your bowl is edible.
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
