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	<title>Feast Asia &#187; bay leaves</title>
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		<title>Braised pork hock</title>
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		<pubDate>Thu, 19 Feb 2009 05:13:17 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[pak choi]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Shao Xing rice wine]]></category>
		<category><![CDATA[sichuan pepper]]></category>
		<category><![CDATA[star anise]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=932</guid>
		<description><![CDATA[What the Chinese name for this dish is, I still have to discover. Some say it is hong ba or hong ma but it appears that hong ba or hong ma is made with cut pieces of pork belly rather than a whole pork hock. In Chinese restaurants in the Philippines, this dish is known [...]]]></description>
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