INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.
3. 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).
4. 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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