Caramel Pork

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Caramel Pork

March 2011

Yeah, this looks really good. I have YET to get my sauce to coat the pork like that WITHOUT using cornstarch…. I LOVE this recipe except when the anchovies are too strong. I have them. So, when I buy a can I usually stick the rest in the freezer for use later. If you do this, only use one the next time you make. The flavor is more intense after they’ve aged. LOL

I usually toss the pork with a batg of frozen Asian veggie mix to make the meal more fulfilling. Then I’ll serve it over plain brown or basmati rice. It’s really yummy and tastes excellent!!

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