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6–8
Easy
Published 1985
This dish is particularly well suited to hot weather dining since both the meat and the sauce can be made in the cool of one evening, refrigerated, and then served several days thereafter. Although the cold pork is especially inviting in the summer months, it could join a buffet of cold sandwich meats in any season.
Rub all the surfaces of the meat with the salt and Japanese pepper, then tie the pork with kitchen twine so that it keeps its shape throughout the cooking. Place the pork in a steamer with at least