I had some leftover kahlua pork, so decided to try some kahlua pig and cabbage, which is basically just that. Leftover pork with cabbage and onions in a little chicken broth. Very easy, a great way to stretch leftovers, and just the thing to go with kimchi. I had some from the store that was getting a little old, and yesterday I made up two big batches of napa kimchi with some nice locally grown napa cabbages I scored at Uwajimaya. Since I was in the mood I hacked up the cabbage I didn't throw in with the pork and made a batch of sauerkraut too. It's always nice to have a few crocks of something bubbling on the counter top.
I also had my first taste of full-on poi this weekend. I've cooked and mashed taro a bunch of times, but never had official poi until I found some at the store this weekend. It's certainly bland, but it went really well with the pork and cabbage, and is very filling. And supposedly it's really good for you. Plus, there's something just plain cool about purple food.