Chinese Cook Book

SpicedPork

JUNGYORK

Toeachpoundofporkuse 2 ouncesofspi-
cery salt, 1^ teaspoonfuls of salt, l^/^ tea-
spoonfuls of sugar. Mix and rub over the
pork. Exposetothehotsunfor 1 day. Dip
into 5 ounces ofsauceresidue. Mash. Add
1% ounces ofsweet sauce,^2 ouncesof good
FunWine. Mixwell.
Wrap up with Chinese tissue-paper, and
putinadryplacewhereitcanstayuntildry.
Itisnowreadyforcooking.
(a) Cut 1 poundofspicedporkintopieces
1 inchby 1 inchby1%inches.
(&) Use about^10 bean cakes. Cut each
cakeinto 4 pieces. Fry untilyellow.
(c) Cut about 3 pounds of any Chinese
vegetables into pieces the same size as the
pork.
(d) Cookthepork, beancakes, andvege-
tables inwater in an oiledpan for l^ hour.
(e) AddChinesegravy.