I have meant to try this for a long time. I used a variant on this recipe.
This is how it came out:
It came out more moist than the pork I have eaten in Chinese restaurants, but no one around here thinks that is a bad thing. The kids liked the flavor as much as the restaurant pork. They also liked that the homemade stuff had a more natural color (I omitted the red food coloring that is usually added.)
This one is getting added to our more regular menus. If I fine tune it to suit us I will post my recipe here.
Thoughtfully,
Kristin
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