Cold White-Cut Pork Slices With Garlic Sesame Recipe




Cold White-Cut Pork Slices With Garlic Sesame Ingredients

8 to 10 cups water
1 1/2 lb boneless leg of pork, pork butt or, loin
2 green onions, crushed
3 qt slices fresh ginger, crushed
2 garlic cloves, crushed
1/4 cup shao-hsing rice wine, or dry sherry
1 fresh coriander sprigs for garnish

GARLIC SESAME SAUCE

1 tsp finely minced garlic (about 2 small, cloves)
1/2 tsp fresh minced ginger (about 2 quarte, r-sized slices)
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp hot pepper oil, or to taste
1 tsp asian sesame oil
1 1/2 tsp sugar
2 tsp rice vinegar
2 tbsp minced fresh coriander or green oni, on

A Recipe for
Cold White-Cut Pork Slices With Garlic Sesame

 

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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This is a recipe for Cold White-Cut Pork Slices With Garlic Sesame from the recipe cookbook of Recipes-to-go (Meat)


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Cold White-Cut Pork Slices With Garlic Sesame

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Cold White-Cut Pork Slices With Garlic Sesame Directions

Joyce Jue comes through again! 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.

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 cucumber.

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 leaves.

Serves 8 to 10.

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.

Posted by Stephen Ceideberg; October 6 1993.

Serves: 8

 

 

 

 

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Cold White-Cut Pork Slices With Garlic Sesame Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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