Side Pannel
Old White Cut Pork Slices with Garlic Sesame
Old White Cut Pork Slices with Garlic Sesame
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Meat
Ingredients List
- 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 ts Finely minced garlic (about
- -2 small cloves)
- 1/2 ts Fresh minced ginger (about 2
- -quarter-sized slices)
- 1 tb Dark soy sauce
- 1 tb Light soy sauce
- 1/2 ts Hot pepper oil, or to taste
- 1 ts Asian sesame oil
- 1 1/2 ts Sugar
- 2 ts Rice vinegar
- 2 tb Minced fresh coriander or
- -green onion
Directions
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.
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.
Tweet