Tonight I get to cook again: we had roast pork on Sunday, and so we have pork leftovers: I'm going to chop them up and use as the basis for a filling for bread-dough balls, which I'll steam, to make Chinese-ish stuffed pork buns: with a hot and sour soup, a lovely satisfying meal.
Recipe later, perhaps.
Yours in salivation,
N.
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