| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Meats |
8 |
Servings |
INGREDIENTS
|
|
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 |
| 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 |
INSTRUCTIONS
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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