Pork Sandwich

Today, another installment of "What can I do with my leftovers?"

I had a lot of shredded pork left from tacos, and a head of napa left from a Shanghainese appetizer J made last week. So I heated up the pork and doused it with mustardy barbeque sauce and made a simple slaw out of the napa (paper thin shreds mixed with a tablespoon of vinegar and a pinch each of salt and sugar). I heaped the meat on a roll and topped the slaw with a big dollop of salsa.

Hot and cold, crunchy and soft, sweet and spicy, and pretty nutritionally balanced. Sometimes, the oddest things do work well together! And if you call it "hot mustard pulled pork sandwich on a French roll with a side of napa cabbage slaw," you could put it on a fancy lunch menu and sell it for $10.