Soak dried shrimp or hibe is a little amount of water, about 1/8 cup for half an hour.
Slice pork into long strips, 1/3″ thick. Arrange in baking pan, top with hibe and ginger strips.
Pour soy sauce, and rice wine, and sprinkle with vetsin. Steam for 1 hour or more till pork is tender.
Transfer to serving dish. Boil pork drippings in a pan; add pechay baguio (cut into big pieces).
Cook until pechay is half-wilted. Thicken sauce with dissolved cornstarch. Pour over pork and serve hot.