The finished product is a sweet, dark, sticky spread which you can eat with a salty cheese or perhaps as an alternative to jam with a scone but my favourite is as a glaze on baked ham.
Properly done authentic Cantonese pork is delightful and my recipe is I hope a little more delicate than your local takeaways. And the fried egg? Well I had this dish served to me in China town and have served it like this ever since. The egg yolk adds another dimension altogether.
I had some potatoes, onions and Chorizo in my fridge, so in my mind I was thinking something simple with perhaps a Spanish taste, the potatoes soaking up the flavour of the Chorizo. I looked up a recipe and came across Patatas Riojanas, a very simple rustic soup or stew from La Rioja.