Old White Cut Pork Slices With Garlic Sesame

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Title: OLD WHITE CUT PORK SLICES WITH GARLIC SESAME
Categories: Chinese, Meats
Yield: 8 servings

Stephen Ceideburg
8 c To 10 cups water
1 1/2 lb Boneless leg of pork, pork
-butt or loin
2 Green onions, crushed
3 Quarter-sized slices fresh
-ginger, crushed
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or dry
-sherry
Fresh coriander sprigs for
-garnish
GARLIC SESAME SAUCE:
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about 2
-quarter-sized slices)
1 tb Dark soy sauce
1 tb Light soy sauce
1/2 ts Hot pepper oil, or to taste
1 ts Asian sesame oil
1 1/2 ts Sugar
2 ts Rice vinegar
2 tb Minced fresh coriander or
-green onion

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 1/8 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.

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