Steamed Pork with Fermented Bean Curd, Suzhou Style

1/2 lb(200g) pork, lean and fat,cut in a Square with skin attached
3/4 tsp salt
1 tsp scallion sections
1/2 tsp (3g) red fermented rice
1 /2 tsp fresh ginger, chopped
1 oz (25g) red fermented bean curd
2 tsp rice wine
1 oz (25g) rock sugar, crushed

1. Place the pork in boiling water to cover. Drain and wash in hot water. Cut into 1-inch (4cm) squares.

2. Soak the red fermented rice in a little warm water, crush it, and mix with the fermented bean curd, rock sugar and 1/2 tsp salt into a paste. Coat the pork slices with the paste.

3. Stack the pork slices, skin side down, in a large bowl and pour the rest of the paste over them. Add the scallion, ginger, and rice wine. Cover the bowl tightly with a dish. Place the bowl in a steamer and steam over boiling water for 3 hours over a high fire, adding water when necessary, until the meat becomes very tender. Remove the bowl from the steamer. Discard the scallions and ginger. Cover the bowl with a serving dish and invert both so the pork slides into the dish with the skin side up. Serve.