SPICED PORK
醬
JUNG肉
YORK
To each pound of pork use 2 ounces of spicery salt, 1½ teaspoonfuls of salt, 1½ teaspoonfuls of sugar. Mix and rub over the pork. Expose to the hot sun for 1 day. Dip into 5 ounces of sauce residue. Mash. Add 1½ ounces of sweet sauce, 2 ounces of good Fun Wine. Mix well.
Wrap up with Chinese tissue-paper, and put in a dry place where it can stay until dry. It is now ready for cooking.
(a') Cut 1 pound of spiced pork into pieces 1 inch by 1 inch by 1½ inches.
(b) Use about 10 bean cakes. Cut each cake into 4 pieces. Fry until yellow.
(c) Cut about 3 pounds of any Chinese vegetables into pieces the same size as the pork.
(d) Cook the pork, bean cakes, and vegetables in water in an oiled pan for ½ hour.
(e) Add Chinese gravy.
