Chinese barbecued pork from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • BethNH on March 31, 2017

    This was absolutely delicious! We all loved it. This is not a weeknight meal as the pork must first marinate, and then spend about 1.5 hours in the oven. It also requires attention during that oven time. The ingredient list is short and not authentic (the glaze actually includes ketchup) but the results are fantastic. I used a 3 lb. pork butt and subbed rice wine for sherry but otherwise followed the recipe. We loved this so much we plan to serve it for Easter instead of ham. p.423

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