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Broiled Pork

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

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Ingredients

Method

  1. 1 lb.
  2. lean raw pork 6 tablespoons black soy bean sauce 2 tablespoons sugar 2 tablespoons salt 1 teaspoon pepper Cut meat into strips about two inches thick.
  3. Soak meat in mixture made of soy bean sauce, sugar, pepper and salt.
  4. String the strips of meat on a wire, broil over a glowing charcoal fire.
  5. If charcoal fire is not convenient, place strips of meat in a pan and broil under a gas flame slowly, until meat is well done and golden brown.
  6. Serve hot.