Probably the easiest Cantonese home-cooked preparation, but it does require other dishes alongside to ameliorate the sheer delicious greasiness.
Note that the cut called five flower brisket (五花腩 ng-faa naam) is the lovely streaky-in-alternating-layers cut that the Cantonese aunties are eyeing hungrily at the butcher shop just off of Stockton Street.
The Chinese Hospital is nearby.
Maybe not a coincidence.
STEAMED FIVE FLOWER PORK 蒸五花腩
One pound five flower pork, cut into large chunks.
One TBS. shrimp paste (鹹蝦醬 haahm ha jeung).
One TBS. tomato ketchup (optional).
One large thumblength ginger, coarsely slivered.
Pinches salt, sugar, five spice powder.
Rub the shrimp paste and ketchup over the meat. Place in a roomy shallow bowl, sprinkly the pinches over, and strew the ginger on top.
Steam for slightly over an hour and a half.
A dash of rice wine or cooking sherry may be added before placing this in the steamer.
In any case, the juices rendered by the cooking process are perhaps the most delightful thing about this dish.