Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg

  2. 2 small cloves)

  3. 1/2 ts Fresh minced ginger

  4. quarter-sized slices)

  5. 1 tb Dark soy sauce

  6. 1 tb Light soy sauce

  7. 1/2 ts Hot pepper oil, or to taste

  8. 1 ts Asian sesame oil

  9. 1 1/2 ts Sugar

  10. 2 ts Rice vinegar

  11. 2 tb Minced fresh coriander or 1 ts Finely minced garlic


  13. garnish

  14. 8 c To

  15. 10 cups water

  16. 1 1/2 lb Boneless leg of pork, pork

  17. butt or loin

  18. 2 Green onions, crushed

  19. 3 Quarter-sized slices fresh

  20. ginger, crushed

  21. 2 Garlic cloves, crushed

  22. 1/4 c Shao-Hsing rice wine, or dry

  23. sherry

  24. Fresh coriander sprigs for green onion

Instructions Jump to Ingredients ↑

  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, 6/9/9 3.


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