STEAMED PORK BELLY WITH SHRIMP PASTE
['haa jeung jing ng faa yiuk']
One pound streaky pork belly.
One or two inches ginger, slivered.
Two TBS sherry.
One to two TBS shrimp paste.
Half Tsp. sugar.
A dash of Worcestershire sauce.
Cut the pork into chopstickable chunks, rub with the sugar and shrimp paste. Arrange in a flat bowl, add the slivered ginger, sherry, and Worcestershire sauce, and place in a steamer over a roiling boil.
Steam for an hour, then remove and strew scallion over.
Serve with white rice and vegetables.
Be sure to spoon the juices onto your plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/shredded-ginger-shrimp-paste-and-pork.html.