So Daniel brought home an entire roast pork joint with crackling. Which is a lot. Instead of just reheating it up in the oven, I decided to dice it up and fry it with dried red chilli, onions, garlic, huatiao, dark soy (Kwong Woh Hing) and sugar so we can keep to eat over a few meals. It's not pretty but it tastes alright. I think I'll stir through chopped chilli padi to up the heat. Just call me leftover queen.