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Cantonese Roast Pork (Char Sieu)
Book Information
The Professional Chef (8th Edition)
Page: 546
Ingredients
Black Peppercorns
Brown Bean Paste
Brown Sugar
Chicken Stock (p. 351) or Brown Pork Stock (p. 352)
Chinese Five-Spice Powder (page 462)
Chinese Rice Wine
Cinnamon Stick
Dried Chinese Chile
Fresh Ginger
Garlic
Green Onion
Hoisin Sauce
Mushroom Soy Sauce
Orange Peel
Pork Butt
Sesame Oil
Star Anise Pod
Szechwan Peppercorns
Tags
Roasting and Baking