Bone the pork and put in a large saucepan of boiling water. Boil until it rises to the top, remove from the water and dry with a cloth. Rub the meat thoroughly with Chinese sauce, and put in a saucepan of boiling oil. When the pork has browned, take it out of the oil and soak in cold water for 30 minutes. Cut the pork into 2 inch lengths, ½ inch wide. Put the finely chopped garlic and the Chinese cheese in a hot oiled pan, with a little sugar, salt and the Chinese spice, fry for 2 or 3 seconds, add the pork and fry for 15 minutes. Line a basin with lettuce leaves, place the pork over them with the garlic, cheese and spice, and steam for 3½ hours until very tender.