Recipe by Chef Patience
Whenever I eat at a Chinese restaurant, I order this appetizer. Yum! When I make this at home, it is even better than at the restaurant and not only is it less expensive, you can have more of it--like a main dish. The original came from the Ultimate Chinese cookbook. The recipe indicates that this should be served cold, but I warm it in the microwave.
Top Review by RecipeNut
Sorry but my family did not like this recipe. They did not like the idea of pork being served cold. I did give a 4 5tar because this might be an individual prefrence. I am going to try it again heating it with the sauce and will review again. Maybe also putting the pork on a bed of brown rice.
- 18 ounces pork loin
- 1 teaspoon garlic, chopped
- 2 tablespoons light soy sauce
- 1 teaspoon red chili oil
- 1⁄2 teaspoon sesame oil
- water, as needed
Directions See How It's Made
- In a large pot, place pork and add enough cold water to cover.
- Bring to a rolling boil.
- Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
- Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
- Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
- Cut the meat in small thin slices across the grain.
- Arrange on serving plate in an overlapping pattern.
- In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
- If you wish, you might garnish with cilantro and green onions.
- Edited 9/1/05:.
- Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
- Also, the sauce could be served on the side to dip.