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Chinese Cured Pork

A historical recipe from Chinese cook book, by Vernon Galster (1917).

A historical recipe

Chinese cook book, by Vernon Galster (1917). Project Gutenberg eBook #74369.

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: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Chinese cook book, by Vernon Galster (1917). Digitised by Project Gutenberg, eBook #74369 (https://www.gutenberg.org/ebooks/74369). 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 a demonym leading its title: Chinese (confidence 0.55). "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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Cut strips of pork ½ inch thick (shoulder or butts) and trim off all fat.
  2. Place in pan and cover with ½ cupful of Chinese salty sauce diluted with 2 cupfuls of water.
  3. Let simmer slowly until the fluid has nearly cooked away, or until done.
  4. Turn the meat frequently.
  5. Pork prepared by this method is used as a garnish for Yet Ca Mein, and is the important ingredient for Eggs Fo Young.