Title: Old white cut pork slices with garlic sesame
 Categories: Chinese, Meats
      Yield: 8 Servings
 
           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
 
  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, 6/9/93.