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Apricot-Hoisin Pork Chops with Somen

(Cooking Light, April, 2002)

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Asian Pork, Mushroom And Noodle Stir-Fry

(Food & Wine, November, 2008)

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On October 23, 2008, 12:15 pm foodieprincess said:

Who doesn't love a noodle bowl, this is a meal that every member of the family big and small will love. This recipe works well with Soba & Udon noodles too.


Chinese Pork and Shrimp Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Pork and Lemongrass Meatballs in Lettuce Cups

(Bon Appétit, March, 2011)

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Red-Cooked Pork Belly (Hong Shao Rou)

(Saveur, May, 2010)

Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
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Spicy Ginger Pork in Lettuce Leaves

(Food & Wine, September, 2006)

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Thai Pork Lettuce Wraps

(Cooks Illustrated, September/October, 2009)

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