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Doyer's style Caramel Pork w/ Black Pepper recipe?

defranval | Jun 25, 2012 04:04 PM

Been thinking about the demise of Doyer's Vietnamese and have tried to cobble together different caramel pork stew recipes to approximate their version but haven't come close. It had a not-so-heavy sauce that was super savory and lime-y rather than syrupy. The pork was shredded rather than cubed like a lot of the pork belly recipes online and in some ways reminded me of my mom's Taiwanese cooking aesthetically. Anyone have a clue what the recipe was for their version? Any cooks from the restaurant that can enlighten? Thanks!

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