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	<title>Feast Asia &#187; pork</title>
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		<title>Bak kuh teh (meat bone tea, pork bone tea)</title>
		<link>http://feastasia.net/food/bak-kuh-teh-meat-bone-tea-pork-bone-tea/</link>
		<comments>http://feastasia.net/food/bak-kuh-teh-meat-bone-tea-pork-bone-tea/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 13:28:15 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[cinnamon bark]]></category>
		<category><![CDATA[coriander seeds]]></category>
		<category><![CDATA[Malaysian recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Singaporean recipes]]></category>
		<category><![CDATA[star anise]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=1026</guid>
		<description><![CDATA[Bak kuh teh is a soup but it is traditionally served with rice and a dipping sauce made of light soy sauce and crushed chilis. It is made with pork ribs and spices simmered for hours with soy sauce and sugar until the meat is literally falling off the bones. Bak kuh teh is found [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Braised pork hock</title>
		<link>http://feastasia.net/food/braised-pork-hock/</link>
		<comments>http://feastasia.net/food/braised-pork-hock/#comments</comments>
		<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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		<slash:comments>24</slash:comments>
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		<title>Char siu (chashao, cha siu or char siew) pork</title>
		<link>http://feastasia.net/food/char-siu-chashao-cha-siu-or-char-siew-pork/</link>
		<comments>http://feastasia.net/food/char-siu-chashao-cha-siu-or-char-siew-pork/#comments</comments>
		<pubDate>Tue, 17 Feb 2009 04:41:16 +0000</pubDate>
		<dc:creator>Connie</dc:creator>
				<category><![CDATA[Food & Cooking]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[char siu]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://feastasia.net/?p=856</guid>
		<description><![CDATA[You see them in Chinese restaurants as strips of reddish meat suspended on hooks alongside roast duck. They&#8217;re called char siu pork &#8212; Chinese barbecued pork marinated in a special sauce and cooked in a special oven over live fire. The smoke and the marinade give char siu pork its distinct color and flavor. Sliced, [...]]]></description>
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