Old white cut pork slices with garlic sesame

8 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
8 cups To 10 cups water
1½ pounds Boneless leg of pork, pork butt or loin
2 Green onions, crushed
3 Quarter-sized slices fresh ginger, crushed
2 Garlic cloves, crushed
¼ cup Shao-Hsing rice wine, or dry sherry
Fresh coriander sprigs for garnish
1 teaspoon Finely minced garlic (about 2 small cloves)
½ teaspoon Fresh minced ginger (about 2 quarter-sized slices)
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
½ teaspoon Hot pepper oil, or to taste
1 teaspoon Asian sesame oil
1½ teaspoon Sugar
2 teaspoons Rice vinegar
2 tablespoons Minced fresh coriander or green onion

Directions

GARLIC SESAME SAUCE: Fresh ham or a fairly fat cut of pork is traditionally used for this recipe, but boneless lean pork loin makes a delicious and leaner substitute. For a nontraditional presentation, serve the pork with grilled asparagus spears, Asian eggplant and/or zucchini slices. Or, arrange the slices on a bed of watercress with strips of roasted pepper and serve as a first course salad. Or, simply alternate the pork with thin rounds of chilled cucum- ber.

Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine. Bring to a boil again. Skim off the scum that rises to surface. Cover, reduce heat low and simmer for 45 minutes.

When the meat is done, half fill a large pan with cold water and ice cubes. Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices.

Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight.

Garlic Sesame Sauce: Mix together all ingredients.

To serve: Cut the meat crosswise into paper-thin slices (no thicker than ⅛ inch) and arrange in a circular pattern on a plate. Serve sauce on the side or drizzle it over the pork. Garnish with fresh coriander eaves.

PER SERVING: 120 calories, 14 g protein, 1 g carbohydrate, 6 g fat (2 g saturated), 41 mg cholesterol, 250 g sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 6/9/93.

Related recipes