In the cool 15-degree weather of a January night in Macau, this thick, tomato-based stew was the comfort food I seeked and found.
It brought one of my all-time favorite parts of the pig--the pork knuckle--together with softly cooked kidney beans, still-crisp cabbage, carrots and thin slices of a spicy chorizo sausage in a way that satisfied both my tummy and soul.