Rhubarb, Pork, Noodles

Credit here goes to Jamie Oliver's ghostwriters for this great idea. We make it once a year at about this time. Here's the gist:

—Whizzed up Spring rhubarb with ginger, garlic, chili, palm sugar, soy sauce, and fish sauce in the food pro.

—Cooked cubes of pasture raised pork shoulder in the marinade at a very low temperature for hours until pulling apart

—Steamed local Spring broccoli

—Boiled some ramenesque noodles

—Fried the chunks of pork in their own fat until crispy and covered it all with rhubarb marinade

Served with a 2007 Sonoma Coast pinot from Arista that was all class up front, but perhaps a little shallow in the payoff. Kind of like most people really.

Poliça on the radio.