Cold White-Cut Pork Slices with Garlic Sesame Sauce

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 c Shao-Hsing rice wine, 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 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.