White-Cooked Pressed Pork Recipe

Free Recipe White-Cooked Pressed Pork

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for White-Cooked Pressed Pork Recipe

2 -(up to)
3 lb Pork
4 tb Salt
Water to cover

White-Cooked Pressed Pork Preparation

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.

Cooking Temperature:

Recipe Serves: 8

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