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Pork in Ground Rice

This delicious dish is traditionally served with a variety of dips such as tomato-soy sauce (mix together equal quantities of tomato ketchup and soy sauce), garlic-soy (finely chop 3 garlic cloves and mix with 4 tablespoons of soy sauce) and soy-sherry-chilli (3 tablespoons each of soy sauce and sherry with 1 tablespoon of chilli sauce).

ingredients

serves 4 - 6
1 kg (2 lb) Leg or belly of pork
piece 4 cm (1 1/2 in) Fresh root ginger, peeled and finely chopped
2 Tbs Soy sauce
1 1/2 tsp Chilli sauce
150 g (5 oz) 1 1/4 cups Coarsely ground rice

method

1. Cut the pork into 7 1/2 cm (3 in) by 4 cm (1 1/2 in) slices, about 1/2 cm (1/4 in) thick.

2. Mix together the ginger, soy sauce and chilli sauce and rub the mixture over the pork slices so that they are evenly coated on both sides. Set aside to marinate for 1 hour.

3. Heat a large frying-pan over moderate heat. Add the rice to the pan and cook, stirring constantly, until it begins to brown. Put the pork pieces in the pan and turn them so that they become thickly coated with the rice. Remove from the heat.

4. Transfer the pork pieces to a heatproof dish, arranging them in 'tile-piece' or 'fish-scale' fashion. Place the dish in a steamer, cover and steam over moderate heat for 35 to 40 minutes, or until the pork is cooked through and tender.

5. Remove the dish from the steamer and serve the pork, with the dips.

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