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300 g pork (I used pork shoulder butt) - thinly sliced
1 onion - cut into wedges
1/2 lime - cut into wedges
1 bulb garlic - peeled
1 red chili - coarsely chopped
1 stalk lemongrass - coarsely chopped
Juice of 1 lime
1 tbs fish sauce
1/4 tsp salt
3 tbs honey
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