"In this southern Thai city, people wake up before 04:00 and flock to dim sum halls, vintage cafes and street food vendors for their early morning fix."
It was almost midnight in the southern Thai city of Trang, and I was staring into an oven the size of a tuk-tuk. Flames and smoke were shooting out of the top, and men were carefully lowering two full-grown, slaughtered pigs into the fiery abyss. An hour later, they would be pulled out, smoking, crimson, crispy and fragrant. When cool enough to handle, the pigs would be portioned, chopped up and displayed for sale at Trang’s central morning market by about by 04:00.
