Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
Our friend Ellen isn’t responsible for the recipe for this delicious, deceptively simple cake. (We can thank Sister Angela at the Convento de la Purisma Concepcion in Penaranda, Spain for that.) Indirectly, though, she is responsible for introducing us
