From: Executive sous chef Carolyn Krumpe, Renwood Winery, Plymouth, CA. This recipe won the Entrée Category of the Southern Peanut Growers’ 2013 Chefs’ Recipe Contest. Yield: 12 servings. Spice-Rubbed Pork: 2 Tbsp. Chinese Five Spice Powder 2 tsp. Szechuan peppercorns, finely ground 1 tsp. salt 2 lb. pork butt, trimmed of heavy fat Peanut Cabbage Slaw: 2 Tbsp. peanut oil 2 Tbsp. seasoned rice wine 1 Tbsp. light brown sugar ¼ tsp. crushed red pepper ...

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