Recipe(tried): Cold White-Cut Pork Slices with Garlic Sesame Sauce

COLD WHITE-CUT PORK SLICES WITH GARLIC SESAME SAUCE

" You owe it to yourself to try this method of cooking if you like pork, Chinese food or both. It's an absurdly simple way to produce delicious foods. If you don't like pork, fix this using a chicken."

FOR THE PORK:
8 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 cup shaohsing rice wine, or dry sherry
FOR THE GARLIC SESAME SAUCE:
1 teaspoon finely minced garlic (about 2 small cloves)
1/2 teaspoon fresh minced ginger (about 2 quarter-sized slices)
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon hot pepper oil, or to taste
1 teaspoon Asian sesame oil
1 1/2 teaspoon sugar
2 teaspoons rice vinegar
2 tablespoons minced fresh coriander (cilantro) or green onion
Fresh coriander (cilantro) sprigs (for garnish)

Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and rice 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.

TO SERVE:
Mix the ingredients for the Garlic-Sesame Dressing together, except the coriander sprigs; set aside.

Cut the meat crosswise into paper-thin slices (no thicker than 1/8-inch) and arrange in a circular pattern on a plate. Serve Garlic-Sesame Dressing on the side or drizzle it over the pork. Garnish with fresh coriander sprigs.

*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.

SERVING SUGGESTIONS:
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 cucumber.

Makes 8 servings