PORK LIFE
For Ivan Pavlov’s dogs, it’s the ringing of a bell that makes them salivate. For me, it’s the angry, high-pitched squeal of a smoke detector going off.
What should have been a life-threatening warning was to me, a signal that one of my favourite dishes was almost ready to be eaten.
When my mother, like many first-generation immigrants, had trouble finding food from her childhood in her adopted home of Australia, she took on the task of making them herself. One of these was char siu—Cantonese-style barbecued pork, marinated in a lightly spiced paste, roasted to perfection, and
