Old white cut pork slices with garlic sesame
Pork Garlic Chinese
Last updated 6/12/2012 12:45:13 AM. Recipe ID 4938. Report a problem with this recipe.
Title: Old white cut pork slices with garlic sesame
Categories: Chinese, Meats
Yield: 8 Servings
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
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or dry
Fresh coriander sprigs for
GARLIC SESAME SAUCE:
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about 2
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
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
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
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.
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