Old White Cut Pork Slices With Garlic Sesame

           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.


Yield: 8 Servings