On Sunday I was in the mood for some home cookin’ so I took a shot at making my mom’s Moo Paloh.  It’s basically pork, hard-boiled egg, and mustard greens stewed in a sweet/savory broth served over rice.  In addition to this dish, I made my favorite pork-stuffed cucumber soup and Jes cooked up the remaining mustard greens with the pork that I pulled out of the soup’s broth.

Paired with our 2003 Nickel & Nickel Chardonnay and it was a yummy Sunday dinner.  The Moo Paloh didn’t come out as good as my mom’s but it was good enough for my first try.