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Braised Five Spice Pork with Pak Choi
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Braising uses very little fat but keeps all the juices locked in. Here sugar, ginger, soy sauce and spices flavour the braising liquid for a succulent, tangy dish. It's easy too, as it is all cooked in one pot.
Typical values per serving:
This recipe was first published in Thu Jan 01 00:00:00 GMT 2004.