Dry-Steamed Pork in Earthen Vessel

Ingredients

• pork
• sweet wine (清酒 or similar)
• autumn-pressed soy sauce (秋油)

Instructions

1. Use a small earthen vessel (磁缽). Cut the pork into cubes and place in the vessel. Add sweet wine and autumn-pressed soy sauce (秋油 — soy sauce made from autumn pressing) in proportions suited to the quantity of meat; the liquid should just cover the surface of the meat.
2. Place this vessel inside a larger pot or wok. Seal the opening of the small vessel. Steam over gentle heat (文火 — careful heat control) without adding water to the outer pot. The dish is ready when the aroma has developed for the duration of burning two incense sticks (兩枝香 — a traditional time measure). The soy and wine flavors will have infused the meat completely.