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1/2 Photos of Dragonfish Chinese Barbecue Pork
This is out of the 2003 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Michael Weeks from the Dragonfish Asian Cafe in Seattle, Washington. Cooking time does not include marinating time. I finally made this and had to cook the pork an additional 15 mins. The meat is so tender and full of flavor. I hope you enjoy it. :)
Units: US | Metric
Serving Size: 1 (126 g)
Servings Per Recipe: 10
The following items or measurements are not included:
Chinese five spice powder
Chinese hot mustard