Before leaving for Hong Kong, I wrote about my second attempt baking a macadamia nut cream pie. I didn’t, however, share the rest of the meal.
Preceding the pie we had a nice mixed green salad along with homemade focaccia bread based on a recent Cook’s Illustrated recipe.
Served with a main course of braised pork with star anise, ginger, and bok choy, the same recipe I made a few weeks ago, served over rice. This dish is getting better each time as I’m figuring out how to build a more complex flavor out of the stew. Finishing with some soy sauce and some chopped garlic in chili oil definitely moves it forward a few steps.