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pork, stir-fry

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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Stir-Fried Pork With Leeks (Cong Bao Rou Si)

(Saveur, May, 2010)


This recipe calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat.
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