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 Place the pork in boiling water
to cover. Drain and wash in hot
water. Cut into 1-inch (4cm )
squares.
- Soak the red fermented rice
in a little warm water, crush
it, and mix with the fermented
bean curd, rock sugar and 1/2
tsp. salt into a paste. Coat the
pork slices with the paste.
- Stack the pork slices, skin
side down, in a large bowl and
pour the rest of the paste over
them . Add the scallion, ginger,
and rice wine. Cover the bowl
tightly with a dish. Place the
bowl in a steamer and steam over
boiling water for 3 hours over
a high fire, adding water when
necessary, until the meat becomes
very tender. Remove the bowl from
the steamer. Discard the scallions
and ginger. Cover the bowl with
a serving dish and invert both
so the pork slide into the dish
with the skin side up. Serve.
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