Lunch
Chinese pork, drunken potatoes and nashi pear sauce
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PREP TIME45 Mins
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COOK TIME45 Mins
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SERVING10 People
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VIEWS3,450
“Chinese roast pork is a classic, but pairing it with ‘drunken’ potatoes (braised in shaoxing wine) gives the dish a Sunday roast vibe,” says chef Yvonne Poon. “The nashi pear sauce works like a British apple sauce, bringing sweetness and acidity to balance the rich tender meat.”
Ingredients
Directions
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