Never thought of skewering a wedge of cabbage to roast it. Not a bad idea!
Here; Taiwanese pork belly (lu rou fan), braised with soy, star anise, cinnamon, brown sugar, lots of ginger and crispy shallots, on egg noodles, with chopped green onion, fried crispy garlic, shredded toasted seaweed, roast sesame seeds, leek flower sauce, and two kinds of chilli; lao gan ma crispy chilli oil and a fresh chilli garlic sauce I blitzed together in the food processor.
The noodles were all wrong for it, but I had some vermicelli to use up, and I'm too dazed and confused in general to be a purist.
And dessert was two intense truffle-pops; the salted caramel and feuilletine, and cookies and cream, rolled in bitter chocolate cookie crumbs.
