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This simple pot roast - browned in butter and baked in mushroom soup and vermouth - makes delicious gravy while it's cooking.
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Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.
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Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.
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This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
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Get Mama's Stew Beef Recipe from Food Network
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Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite.
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Get Spicy Pop Pulled Pork Recipe from Food Network
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
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Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!