170
THE CHINESE COOK BOOK
DRY PORK
臘
LAB肉
YORK
To each pound of pork use 3 ounces of salt. Rub all over and let stand for 1 night. The next morning wash the pork in hot water. Dry in the sun for 1 day.
When dry, rub well with a brush on which is sweet sauce and Gong Chung. Keep on doing this four times a day for 5 days.
Keep in a china jar one week before cooking.
Gong Chung is a residue of another kind of Chinese sauce.
