A change from the usual pulled pork fare, this one consists of slowly roasted cauliflower, the caramelized onions from the pork sauce, a simple spicy mayo and yogurt cole slaw and parmesan crisps on top. I could have roasted the cauliflower a bit longer, but the crunchy combination of the cole slaw and the parmesan crisps was pretty phenomenal.

Woe is me, even after my friends ate their way through my servings like a swarm of locusts, I still am burdened with the deed of having to eat delicious tacos as leftovers. What a fate.

The quest to find more ways to serve roasted pork continues, this time in the form of the classic Cubano sandwich. Yellow mustard, pork shoulder, ham, cheese, pickles. I don’t have a sandwich press, so the heaviest objects in the kitchen needed to suffice. Is layering pork on top of pork excessive? Maybe. Is it delicious? Definitely.

Taking yesterday’s leftovers, this one’s still not proper bún cha, but very close to it. It’s been quite a bit since I had that sort of dish, but the combination of well cooked pork, the noodles the fresh herbs and vegetables and the sweet and sour fish sauce is so good, it’s almost criminal.

Oh wow, this was interesting. The pulled pork, lettuce, cilantro and onions are your usual trappings (and even lettuce is sure to upset some purists), but this cucumber salsa made with sugar, vinegar, fish sauce and chili, essentially some crazy version of Vietnamese nước mắm, made it into a dish that is harfway between a taco and Vietnamese bún cha. I am culturally confused and delighted.

I figured out two things. First, the cheese is literally very integral, because otherwise this thing would fall apart even more than it does. And second, some freshly chopped scallions are delightful in this.

A bit like birria tacos, but rather with a quick chili than a long braise. A mess to eat, but lovely if you get the taco just right between crispy and chewy.

Had some leftover braising sauce from the pulled pork and decided to reuse it for some Sichuan pepper tofu served on slightly crispy noodles. I should cook with Sichuan pepper more often, this was surprisingly nice and unusual.

I should admit it, this is just a burger disguised as a taco.

Lunch and dinner? Doesn’t that get boring? Not quite yet, especially if you switch it up with a roasted broccoli and cheese variation, toasted until crispy.