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	<title>Asian Chef Association &#187; pork</title>
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	<description>Asian-Inspired Cuisine for the 21st Century</description>
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		<title>Kakuni Pork</title>
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		<pubDate>Mon, 19 Mar 2007 23:43:08 +0000</pubDate>
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				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork belly]]></category>

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		<description><![CDATA[Kakuni Pork By Tsuchida Ritsuo of Blowfish Sushi To Die For INGREDIENTS: pork belly with skinon 100 g leek 20 g ginger 1 sliced okara 1/2 cup water 800 ml METHOD: Pan roasted pork belly Make a crispy for skin side Cut crispy pork to 4cm x 3cm Place in a pan skin on face [...]]]></description>
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