Chinese barbecued pork from Cook's Illustrated Magazine, Mar/Apr 2007 (page 9)

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

  • Skamper on March 29, 2021

    I've made this recipe many times. It is delicious. However, I think it tastes best when it is freshly made; it doesn't keep in the fridge or freeze that well. This time, I made a small batch with a 1.5 lb piece of pork, cut in three 1 inch thick pieces, and a half recipe of the marinade. (A bit more than needed, but divided easily.) It worked well.

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