INGREDIENTS

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

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”