Instructions: 1. Have pork boned, but kept intact. Wipe clean with a damp cloth; dry with paper toweling; then rub with salt and refrigerate, covered, 2 days.

2. Wipe pork with a damp cloth to remove excess salt. Place in a heavy pan with water. Bring to a boil; then simmer, covered, until tender (about 1-1/2 hours), turning meat several times. Drain, reserving liquid for stock.

3. Squeeze pork snugly into a deep rectangular pan (like a cake pan) and cover with a weighted tray. (Use heavy books or a kettle filled with water for the weight.) Let stand until meat is compressed and rectangular (about 2 to 3 hours).

4. Remove weights and refrigerate pork to chill. Slice 1/4-inch thick, then in rectangles 1-1/2 inches wide and 2 inches long. Serve cold with dips for plain-cooked pork. (See recipes "Soy-Sesame Dip for Pork",

"Soy-Mustard Dip for Pork", "Chili-Soy Dip for Pork", or "Hoisin Dip for Pork").

VARIATIONS: After step 1, add to the pork 1/2 cup sherry and 1 clove star anise. Refrigerate a third day, turning meat several times. Drain; reserve marinade and combine it with enough cold water to make 3 cups.

Bring to a boil as in step 2. Continue as above.

In step 3, wrap pork in a clean cloth. Place on a plate and top with a weighted tray. Let stand overnight in a cool place, then refrigerate to chill.

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