8. Tungpo Pork

• 1¼ lb. belly pork in one piece
• 2 level tablespoons salt
• 2

Trim pork into a precise square. Wash it and wipe it dry with a towel. Rub it with salt and let it stand for about 2 hours. Discard the blood-tinged liquid.

Bring 5 pints (12 cups) water to the boil and blanch the meat in it. Rinse it free of scum and repeat the blanching with a fresh portion of boiling water. Place the pork skin side up in a pot with a tight-fitting lid, adding soy sau