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
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.
Servings: 8 servings
Cold White-Cut Pork Slices With Garlic Sesame Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sauce; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into ancient history, certainly as far into history as pharonic Egypt, and maybe further still. However, sadly, these old cookbooks were just primitive hieroglyphic recipes for food preparation.
As we move into The time of the romans 25BC a man called Apicius created a number of scripts describing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times made use of many different herbs and spices, including some that we all recognise such as thyme, mint and asafoetida. During the next few hundred years, the rich families of the West competed with each other to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications were in high demand, as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Cold White Cut Pork Slices With Garlic Sesame Sauce recipe.
