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 Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. During the time of the Roman Empire a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices such as parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in recipe manuscripts, many of which are kept safe in private collections. Over the following few hundred years, the rich families of Wesstern Europe strove to offer the most extravagent meals, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. By the arrival of the 20th century, cooking publications are greatly in demand as a result of increased literacy, more spare time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cold White Cut Pork Slices With Garlic Sesame recipe.
