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Tuesday, December 13, 2016
Glazed Pork
http://cooking.nytimes.com/recipes/1018465-glazed-pork…
Glazed Pork Recipe
The grilled (or broiled) slab of pork for arroz gordo, a dish from Macau, resembles Chinese roast pork But it can easily stand on its own Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking
COOKING.NYTIMES.COM
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