Old white-cut pork slices with garlic sesame sauce Recipe

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Old white-cut pork slices with garlic sesame sauce

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Asian, Chinese, Ethnic, Garlic, Pork, Vegetables

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1	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.
2	For a nontraditional presentation, serve the pork with grilled asparagus spears, asian eggplant and/or zucchini slices.
3	Or, arrange the slices on a bed of watercress with strips of roasted pepper and serve as a first course salad.
4	Or, simply alternate the pork with thin rounds of chilled cucum- ber.
5	Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine.
6	Bring to a boil again.
7	Skim off the scum that rises to surface.
8	Cover, reduce heat low and simmer for 45 minutes.
9	When the meat is done, half fill a large pan with cold water and ice cubes.
10	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.
11	Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight.
12	Garlic sesame sauce: mix together all ingredients.
13	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.
14	Serve sauce on the side or drizzle it over the pork.
15	Garnish with fresh coriander eaves.
16	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.
17	Joyce jue writing in the san francisco chronicle, 6/9/93.