Serves: 3
Total Calories: 9

1 pound roast pig
1 slice fresh ginger root
1 1/2 tablespoons shrimp paste
1/2 teaspoon sugar
few drops sherry

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 drops of sherry and mix well. Spread mixture over each piece of roast pig.

3. Steam on a rack 20 minutes (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING). Serve hot.

NOTE: Roast pig, not to be confused with roast pork, is used here. (See SUPPLEMENTARY INFORMATION, 20- Glossary of Chinese Ingredients: L-S pig, roast.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 3
Total Calories: 9
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Pork
*Spareribs
Barbecued Pork Strips
Barbecued Spareribs
Basic Braised Pork
Basic Deep-Fried Porkballs
Basic Red-Simmered Pork
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Basic Stir-Fried Pork I
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Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations ( 7-10)
Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations (11-13)
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Braised Marinated Five-Flower Pork with Spinach
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Stir-Fried Pork And Bean Sprouts II
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Stir-Fried Pork And Clams
Stir-Fried Pork And Cucumber
Stir-Fried Pork And Dried Oysters with Lettuce
Stir-Fried Pork And Ginger Root
Stir-Fried Pork And Leeks
Stir-Fried Pork And Lily Buds
Stir-Fried Pork And Lotus Root
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Stir-Fried Pork And Peppers II
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