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Vietnamese Pork and Five Spice
August 07, 2017

I only used half the pork and kept the sauce the same, because I like a lot of sauce to mix my rice into. Also cut the pork up slight smaller and trimmed off much of the fat. In the last hour added thick sliced carrots, onion and green beans. The meat came out very tender and flavorful with a beautiful rich, dark sauce, which I thickened up just slightly with cornstarch and water. I also added bit too much hot sauce, which was my own fault. But one day later, the flavors have blended and the heat has settled down... it's delicious!

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