White Cooked Pressed Pork Recipe
Are you looking for a yummy White Cooked Pressed Pork recipe? The Chinese White Cooked Pressed Pork has an unique characteristic of addicting you to it on the first bite. The most essential ingredient in White Cooked Pressed Pork is always Pork. In case you try out this White Cooked Pressed Pork, make it a point to get back with your feedback and comments .
Ingredients
2 to 3 pounds pork
4 tablespoons salt
Water to cover
Directions
1. Have pork boned, but kept intact. Wipe clean with a damp cloth; dry with paper toweling; then rub with salt and refrigerate, covered, 2 days.
2. Wipe pork with a damp cloth to remove excess salt. Place in a heavy pan with water. Bring to a boil; then simmer, covered, until tender (about 1 1/2 hours), turning meat several times. Drain, reserving liquid for stock.
3. Squeeze pork snugly into a deep rectangular pan (like a cake pan) and cover with a weighted tray. (Use heavy books or a kettle filled with water for the weight.) Let stand until meat is compressed and rectangular (about 2 to 3 hours).
4. Remove weights and refrigerate pork to chill. Slice 1/4 inch thick, then in rectangles 1 1/2 inches wide and 2 inches long.
2. Wipe pork with a damp cloth to remove excess salt. Place in a heavy pan with water. Bring to a boil; then simmer, covered, until tender (about 1 1/2 hours), turning meat several times. Drain, reserving liquid for stock.
3. Squeeze pork snugly into a deep rectangular pan (like a cake pan) and cover with a weighted tray. (Use heavy books or a kettle filled with water for the weight.) Let stand until meat is compressed and rectangular (about 2 to 3 hours).
4. Remove weights and refrigerate pork to chill. Slice 1/4 inch thick, then in rectangles 1 1/2 inches wide and 2 inches long.
