If you have some leftover slow roasted pork shoulder in the fridge, cut up a few slices and marinate in some olive oil, sherry vinegar, and Korean red bean paste for 20 minutes. Throw those in a hot pan until you get a nice char. Take those out to rest. Cut up some nice swiss chard and sauté with some garlic, salt, and pepper. Throw in a tablespoon of butter and some water and let that cook. Whip up some eggs anyway you want ( scrambled for instance) and chop up some scallions to garnish.