Braised spiced pork with cao lau noodles from Bon Appétit Magazine, May 2014: The Travel Issue (page 98) by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on May 31, 2014

    I pressure cooked the pork for 45 minutes and then reduced the resulting liquid. The pork was very flavorful. Unfortunately, the noodles didn't really pick up any of this flavor and we're rather bland in comparison. Also, it's very easy to overdue the herbs.

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