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	<title>Food and Dining &#187; asian food</title>
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		<title>Bo Ssam: slow-roasted flavor from Korea</title>
		<link>http://davidsonnews.net/foodanddining/2012/01/18/bo-ssam-slow-roasted-flavor-from-korea/</link>
		<comments>http://davidsonnews.net/foodanddining/2012/01/18/bo-ssam-slow-roasted-flavor-from-korea/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 18:55:59 +0000</pubDate>
		<dc:creator><![CDATA[David Boraks]]></dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[asian food]]></category>
		<category><![CDATA[bo ssam]]></category>
		<category><![CDATA[korean]]></category>

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		<description><![CDATA[Judging from our feed on Facebook, a few people around here this week have been trying out that unusual caramel-crusted slow-cooked pork recipe from last weekend&#8217;s New York Times Magazine. It&#8217;s a Korean dish called Bo SSam, and it&#8217;s described in a headline accompanying it as a &#8220;miracle.&#8221; Our friend Jenny Brule writes about her [&#8230;]]]></description>
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