Pork Loin in a Garlic Chili Sauce

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.

• Ready In: 5 hrs 35 mins
• Serves: 4

Ingredients

• 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

1. In a large pot, place pork and add enough cold water to cover.
2. Bring to a rolling boil.
3. Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
4. Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
5. Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
6. Cut the meat in small thin slices across the grain.
7. Arrange on serving plate in an overlapping pattern.
8. In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
9. If you wish, you might garnish with cilantro and green onions.
10. Enjoy!
11. Edited 9/1/05:
12. Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
13. Also, the sauce could be served on the side to dip.