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, 6/9/9 3.