I remember when I was four or five years old, my great-grandmother would get busy days ahead of Lunar New Year. She would clean the house, pickle vegetables in an enormous jar and start pre-cooking dishes for the New Year’s Eve family meal.
One star of the night, called “lion’s head”, is steamed minced pork meat balls that take days to make. My great-grandmother would go to the market ahead of time and pick out pork belly that was the right balance of lean and fat meat, carefully chopping the…
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