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Rose Tea with Pork Belly


Rose Tea with Pork Belly
Two pounds of pork belly should be simmered in three cups of rose tea until the meat is soft and can be pierced with a chopstick. This takes about two hours. When soft, add half a Chinese pumpkin or squash, its seeds removed, and simmer about another half an hour. Remove from the steamer, and peel and cut the squash into half-inch slices; and also cut the belly pork into half-inch slices of the same width and length. Alternate the slices on a platter and serve them. Discard the rose tea.

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