• tworedbowls says:

      December 22, 2014 at 10:46 am

      Oh, thank you SO much!! And oh my gosh, yes — pot pies would be so perfect for leftover turkey! Merry Christmas to you and yours 🙂

  1. themoonblushbaker says:

    December 22, 2014 at 8:23 am

    I want is to be in your kitchen right now. I am in love with everything in it from the furniture to the window back drop. Your recipe is so comforting! Red pork belongs rightfully on the Chinese Wedding feast. Molly would be so happy!

    • tworedbowls says:

      December 22, 2014 at 10:48 am

      Aww, you should come right over anytime, Belinda!! 🙂 Though I have to warn you these photos hide all manner of disarray xD (Thank you, cropping tool.) Thank you so much for the kind words, lady!

  2. says:

    December 22, 2014 at 8:31 am

    These look AMAZING! Also, can you tell me where you got your small pie pans?? They look great! I made an awesome chicken pot pie from scratch a few weeks back that I’m hoping to get on my blog soon and used a ramekin but would love to get some small pie pans like you have!

    Also, I feel far too invested in seeing photos of Molly’s wedding even though I’ve never met or baked with her! So excited to see everything!

    • tworedbowls says:

      December 22, 2014 at 10:54 am

      Thank you so so much, Marissa!! And yes!!! They’re Norpro miniature pie pans — you can find them here and I edited the Notes above to list the link, too. I can’t wait to see your chicken pot pies — I love the idea of pot pies in ramekins!

      (And YES! I’m sooo excited to see it too!! <3)

  3. says:

    December 22, 2014 at 11:20 am

    Beautiful in every way imaginable. What a lovely way to be present at Molly’s wedding and show her how much she means to you! Molly, I hope your day will be magical. But hey, I’m absolutely sure it will.
    Wishing you happy holidays with your loved ones, Cynthia <3

  4. says:

    December 22, 2014 at 11:42 am

    That is just beyond adorable! I knew that Lady & Pups had made a “wedding pie” for Molly, but I figured it was some sort of bloggy wedding shower type thing. She is too creative! And what I would not give for an invite to that wedding pie-stravaganza.. nom. I simply love how this sounds, such a beautiful combination of heady spices, rich pork, earthy, spicy scallions.

  5. says:

    December 22, 2014 at 12:02 pm

    These are so amazingly lovely! When you were describing how the pork was caramelized and then braised in soy, it felt as if you were speaking directly to my soul. And that scallion crust, whoa. So much goodness going on here! I CANNOT wait to see the pictures from Molly’s wedding.

  6. Anonymous says:

    December 22, 2014 at 4:27 pm

    totally perfect, lady. love your lovely touches from the little hearts, to the little yeh sign! so much happiness 🙂 wishing you and bowl #2 the happiest of holidays! xoxo’s, friend.

  7. says:

    December 22, 2014 at 11:20 pm

    Molly is the sweetest and I am so excited for her and egg boy! I love that you guys can share such an awesome connection from so far away, very cool! AND Your pies! I want them at my wedding some day, amazingness!

  8. stephanie says:

    December 23, 2014 at 6:23 am

    so lovely cynthia! these are definitely on my to-make list when i get home 🙂
    what a lovely pie gift!
    ps – happy christmas!!!

  9. says:

    December 23, 2014 at 6:29 am

    Well, what to say! Back in my New York and meat-eating days I could have killed for one of these! You always nail it Cynthia!! And there are so many good wishes to make – to you for a happy holiday time and happy new Year, and to Molly for the wedding! Happy everything, you amazing ladies!!! <3

  10. says:

    December 23, 2014 at 1:00 pm

    It sounds like it’s going to be a magical (Egg) wedding, especially when it will serve friends’ pies. I love the idea of adding friends in the wedding this way; it truly is a wonderful way to honour food blogger friends. Molly Yeh is truly special & talented, and so are you, Cynthia. Merry Christmas, my wonderful friend… You are truly a gem for this wonderful food blogging world. xoxo

  11. says:

    December 23, 2014 at 4:40 pm

    Hooray! Happy Wedding Week to Molly! It is a BOLD move for that girl to make all of her own wedding pies, I do and don’t envy her at the same time — but I’m sure she wouldn’t have it any other way! Loving the theme of friendship that you’ve been weaving into your posts! It makes me feel all fuzzy and now I want to show up at my bestie’s door with a special pie of my own creation. Speaking of pie, I’m not sure I’ve ever seen a savory recipe featuring anise (intrigued), and this amber syrup you speak of…can it be bathed in as well? 😉 Happy Holidays, Cynthia!! XO

  12. says:

    December 23, 2014 at 6:20 pm

    Ah, how delicious does this look?!!! And it’s so sweet to read about the closeness you gals have been blessed with through blogging. Molly seems like such a sweet and fun person, as do you 🙂 Also…this kind of reminds me of something like a combination of empanadas with an Asian twist to them. Mmmmm~And Merry Christmas and wish you guys all the blessings, take care Cynthia!

  13. says:

    December 29, 2014 at 6:49 pm

    Cynthia!!! Plus all the points I can muster for multi-culti. And these porky pies, of course, which you so artfully described (and captured on camera). I’m salivating to the max! Can’t wait to see snaps from Molly’s big day. She’s gonna be the cutest. 🙂

  14. says:

    January 4, 2015 at 10:03 pm

    I spent four hours trying this recipe this past weekend! I used boneless pork tenderloin rather than ribs.The water took forever to boil and I wasnt sure about caramelizing the sugar. I also doubled the recipe to serve my house family which ended up meaning a lot more time simmering, boiling, and making pie dough. This recipe isn’t a joke! but the result was priceless. The meat was so tender and flavorful. My family loved it. Thanks for sharing!

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