Instructions: 1. Cut roast pig in 3/4-inch slices, then in 1-1/2 inch squares.

Arrange, skin side up, in a shallow heatproof dish.

2. Mince ginger root, then combine with shrimp paste and sugar. Dilute with a few dmps of sherry and mix well. Spread mixture over each piece of roast pig.

3. Steam on a rack 20 minutes (see HOW-TO SECTION). Serve hot.

NOTE: Roast pig, not to be confused with roast pork, is used here. (See GLOSSARY.)

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