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Eileen Yin-Fei Lo
Roast Pork
Char Siu
I cooked this
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Preparation info
Difficulty
Easy
Appears in
The Chinese Banquet Cookbook
By
Eileen Yin-Fei Lo
Published
1985
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Recipes
Contents
Ingredients
4½
pounds
lean pork
butt
Asia
China
Main course
Starter
Method
Cut the pork into strips
1
inch
thick. Using a small knife, pierce the meat repeatedly at
½
-
inch
intervals to help tenderize it.
Line a roasting pan with foil. Place the strip