82
THE CHINESE COOK BOOK
PORK SALAD
冷
LANG辦
BONG猪
GE肉
YORK
- 2½ pounds pork (uncut)
- 2½ pounds string beans cut 2 inches long
- ½ cup mustard
- 1 cup vinegar
(a) Boil the pork until done and place in cold water. Punch several small holes with a large needle. Gently squeeze the oil out of it. Change water until no oil is on the top.
(b) Cut the pork into thin pieces 1/32 inch by ¾ inch by 1½ inches. Mix with salt to suit the taste, and with the mustard and vinegar.
(c) Boil the string beans for 10 minutes. Put into a bowl, and add salt and enough vinegar to cover.
(d) Cover and keep air tight for 2 hours.
(e) Place the pork on top of the string beans and serve.
Use parsley and sage cut into threads for a garnish.
