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RE: Throwback Thursday: Char Siu aka Chinese BBQ Style Pork Loin - recipe and progress pics below

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usernamerelevant (55)in #food • 7 years ago

It's definitely becoming one of our favorites. I typically cook up the whole loin, then we vacuum pack and freeze the leftovers until we're ready to try it again. makes cooking a breeze!

7 years ago in #food by usernamerelevant (55)
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