This delicious dish is traditionally served with a variety of dips such as tomato-soy sauce (mix together equal quantities of tomato ketchup and soy sauce), garlic sauce (finely chopped 3 garlic cloves and mix with 4 tbsps of soy sauce) and soy-sherry-chili (3 tbsps each of soy sauce and sherry with 1 tbsp of chili sauce)
Serves 4 to 6
2 lb leg or belly of pork
1 ½ in piece fresh ginger root, peeled and finely chopped
2 tbsp soy sauce
1 ½ tsp chili sauce
1 ¼ cups coarsely ground rice
Cut the pork into 3 inches by 1 ½ inches slices about ¼ inch thick.
Mix together the ginger, soy sauce and chili sauce and rub the mixture over the pork slices so that they are evenly coated on both sides. Set aside to marinate for 1 hour.
Heat a wok over moderate heat. Add the rice to the wok and cook, stirring constantly until it begins to brown.
Put the pork pieces in the wok and turn them so that they become thickly coated with the rice. Remove from the heat.
Transfer the pork pieces to a heatproof dish, arranging them in 'tile-piece' or 'fish-scale' fashion. Place the dish in a steamer, cover and steam over moderate heat for 35 to 40 minutes.
Remove the dish from the steamer and serve the pork, with the dips.
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