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Ginger Pork with Kimchi

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This riff on a traditional Korean dish uses quickly cooked pork loin instead of pork belly. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage sold in supermarkets and Asian groceries, should be cut into manageable pieces that are smaller than the pork.

Ginger Pork with Kimchi

(9 people have added this recipe to their favorites.)
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Ginger Pork with Kimchi

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Ginger Pork with Kimchi

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