For an appetizer, we served pork belly with a trio of sauce: (L to R) chipotle aioli, dijon mustard, curry mayo. It was different, but still super delicious! Personally, I would always choose pork belly with kimchi and pickled daikon though... probably because I don't care much for mustard.
And for dinner, we made ground pork mapo tofu. We used the same box as last time for the sauce, but added more meat, less tofu, some baby corns and peas. Mm-mmm good with a serving a rice! Yummy in my tummy!!!
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