Steamed Roast Pig With Shrimp Paste
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 3 | Servings |
INGREDIENTS
| 1 | lb | Roast pig |
| 1 | Fresh ginger root | |
| 1 1/2 | T | Shrimp paste |
| 1/2 | t | Sugar |
| 3 | Sherry, more or less |
INSTRUCTIONS
Cut roast pig in 3/4-inch slices, then in 1-1/2 inch squares. Arrange, skin side up, in a shallow heatproof dish. Mince ginger root, then combine with shrimp paste and sugar. Dilute with a few dmps of sherry and mix well. Spread mixture over each piece of roast pig. Steam on a rack 20 minutes (see HOW-TO SECTION). Serve hot. NOTE: Roast pig, not to be confused with roast pork, is used here. (See GLOSSARY.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 0g