CHINESE CURED PORK
Cut strips of pork ½ inch thick (shoulder or butts) and trim off all fat. Place in pan and cover with ½ cupful of Chinese salty sauce diluted with 2 cupfuls of water. Let simmer slowly until the fluid has nearly cooked away, or until done. Turn the meat frequently.
Pork prepared by this method is used as a garnish for Yet Ca Mein, and is the important ingredient for Eggs Fo Young.