I mix in crumbled pieces of chicharrones (fried pork cracklings) at the end. I like to start with a whole pig’s head because it has so many textures: lots of fat and skin, some meat, and a nice ...

Of course, the springy and chewy handmade noodles don’t hurt; every mouthful is a delightful dance. This is possibly my ...

Ground pork: Pork belly is often ground up and used in lion’s head meatballs because of its high fat content. Here, regular ...