| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Roast pig |
| 1 |
sl |
Fresh ginger root |
| 1 1/2 |
tb |
Shrimp paste |
| 1/2 |
ts |
Sugar |
| 3 |
dr |
Sherry; more or less |
INSTRUCTIONS
1. Cut roast pig in 3/4-inch slices, then in 1-1/2 inch squares.
Arrange, skin side up, in a shallow heatproof dish.
2. 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.
3. 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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