Braised Pork Shoulder with Pineapple Relish

When rich, succulent meat and warm spices meet a tart, sweet, and spicy relish

This issue of The Epestle is short because next week’s issue—we’re making FISH SAUCE!1—is going to be pretty long.

Here’s a dish one of my aunts always made for us when her children—my cousins—and I were growing up. My aunt freelanced for a company that distributed Revere Ware in Thailand, so she always got to bring home their pots and pans to test-drive.…

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