Old white cut pork slices with garlic sesame

Yield: 8 Servings S

Ingredients:

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

Instructions:

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.