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4–5
as a main dish alongside a hearty serving of rice or buns .Easy
Published 1982
While the Cantonese roast marinated pork in strips, Chinese of the central and northern coastal provinces, that area that is often called “eastern China,” take a large piece of pork, marinate it in a savory rather than a sweet sauce, and then put it in a cozy pot to simmer and steep for hours. The result is a very versatile piece of meat. It may be sliced thickly and eaten hot, alongside rice or a steamed bun, or slivered thinly and enjoyed cold in the company of wine or other cold foods. I