INGREDIENTS

INSTRUCTIONS

Have pork boned, but kept intact. Wipe clean with a damp cloth; dry
with paper toweling; then rub with salt and refrigerate, covered, 2
days. Wipe pork with a damp cloth to remove excess salt. Place in a
heavy pan with water. Bring to a boil; then simmer, covered, until
tender (about 1-1/2 hours), turning meat several times. Drain,
reserving liquid for stock. Squeeze pork snugly into a deep
rectangular pan (like a cake pan) and cover with a weighted tray.  (Use
heavy books or a kettle filled with water for the weight.) Let  stand
until meat is compressed and rectangular (about 2 to 3 hours).  Remove
weights and refrigerate pork to chill. Slice 1/4-inch thick,  then in
rectangles 1-1/2 inches wide and 2 inches long. Serve cold  with dips
for plain-cooked pork. (See recipes "Soy-Sesame Dip for  Pork",
"Soy-Mustard Dip for Pork", "Chili-Soy Dip for Pork", or  "Hoisin Dip
for Pork").  VARIATIONS: After step 1, add to the pork 1/2 cup sherry
and 1 clove  star anise. Refrigerate a third day, turning meat several
times.  Drain; reserve marinade and combine it with enough cold water
to make  3 cups. Bring to a boil as in step 2. Continue as above.  In
step 3, wrap pork in a clean cloth. Place on a plate and top with a
weighted tray. Let stand overnight in a cool place, then refrigerate
to chill.  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: 693
Calories From Fat: 589
Total Fat: 65.3g
Cholesterol: 108mg
Sodium: 5116.8mg
Potassium: 403.9mg
Carbohydrates: 2.2g
Fiber: 0g
Sugar: 0g
Protein: 22.3g