Yan-Kit's Classic Chinese Cookbook/Yan-Kit's 1998

White-Cut Pork
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 to 1-1/4 pounds lean pork belly SZECHWAN-STYLE SAUCE: 2-1/2 teaspoons garlic chopped very fine 2 tablespoons fresh coriander leaves, chopped
2 large scallions, cut into small rounds 1 fresh green or red chili, about 3 inches long, seeded and chopped 3 tablespoons thick soy sauce
1 tablespoon sesame oil 1-1/2 teaspoons rice or wine vinegar 3/4 teaspoon sugar
1-1/2 teaspoons hot chili oil PEKING-STYLE SAUCE: 4 teaspoons very finely chopped garlic 2-1/2 tablespoons thick soy sauce
2 teaspoons sesame oil



1 Put the piece of pork in a large saucepan and cover with water. bring to a boil.
2 Lower the heat and simmer gently for 1 hour, or until the pork is thoroughly cooked. To test, insert a chopstick or fork into the thickest part; if no pink juices run out, the pork is cooked.
3 Transfer the pork to a colander, saving the water, for the stockpot. Rinse under cold water for 10 minutes, to firm up the texture.
4 Refrigerate, covered, for several hours or overnight.
5 PREPARE THE SAUCE: Mix together the chosen sauce ingredients and set aside.
6 Put the chilled pork on the chopping board. Slide a sharp knife between the rind and the fat and slice off the rind. Discard.
7 Slice the pork along the grain into paper-thin pieces, about 2-1/2 inches wide. Arrange the slices on a round serving plate, overlapping each other. Pour the sauce over them and serve.

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