
I have recently, in the last few years, discovered that I’m obsessed with short ribs.

Slow cooked short ribs with a porter sauce are served over cheese grits.

I’m sure every Hokkien family will have their own take or recipe of Kong Bak Pau aka Braised Pork Belly Bun.

How is it already March? I know February is a short month and all, but seriously.

Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.