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.