Old White Cut Pork Slices With Garlic Sesame
| 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 | ||
| GARLIC SESAME SAUCE: | ||
| 1 | t | Finely minced garlic, about |
| 2 small cloves | ||
| 1/2 | t | Fresh minced ginger, about 2 |
| quarter-sized slices | ||
| 1 | T | Dark soy sauce |
| 1 | T | Light soy sauce |
| 1/2 | t | Hot pepper oil, or to taste |
| 1 | t | Asian sesame oil |
| 1 1/2 | t | Sugar |
| 2 | t | Rice vinegar |
| 2 | T | Minced fresh coriander or |
| green onion |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 58.7mg
Sodium: 125.3mg
Potassium: 336.6mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 1g
Protein: 16g