Three quick and thrifty East Asian-inspired midweek meals

On my grandmother’s farm in Tainan, Taiwan, everything was painstakingly grown. Nothing was wasted, not one morsel. I remember a whole pig broken down, pork knuckles and trotters braised in a soy stock, the shoulder used for cha sao or char siu, the belly for braising, the ribs fried, and so on. Fish-head soups and …

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