Title: Steamed Roast Pig with Shrimp Paste
Categories: Meat
Yield: 3 Servings

1 lb Roast pig
1 sl Fresh ginger root
1 1/2 tb Shrimp paste
1/2 ts Sugar
3 dr Sherry; more or less

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

3. Steam on a rack 20 minutes (see HOW-TO SECTION). Serve hot.

NOTE: Roast pig, not to be confused with roast pork, is used here. (See
GLOSSARY.)

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.