Cold Garlic Pork (Suan Ni Bai Rou ????)
Cold meat dishes are easy to prepare and often served in summer when it's hot. This dish has a lot of flavor, the literal translation is Garlic Mud White Meat! Make this one ahead of time and keep in the fridge until ready to serve, that way you can devote your attention to the last minute dishes that need frying. You can also use leftover roast pork to make this. The Sichaun cook would make this with a piece of pork that has a heavy layer of fat and the skin still attached. This Canadian cook likes to use a leaner cut!
3/4-1 lb. pork
a 1-2 inch chunk of fresh ginger, slightly crushed
2 spring onions, white part
1 English cucumber
Sauce:
4 T. light soy sauce
2 T. white sugar
2-4 T. chili oil
2 tsp. crushed garlic
2 tsp. sesame oil
Heat enough water to cover the pork. When the water is boiling, add the pork. Skim off any foam. Add the green onions and ginger. Boil until the meat is just cooked, 30-60 min. depending on the thickness. When poked with a fork or chopstick the juices should run clear. Remove the pork from the water and after cooling down, place in the fridge until completely cold. Save the cooking stock for use in another recipe if desired.
Before serving, slice or chunk (roll cut) the cucumber and arrange the slices around the outside of a serving plate. Slice the pork thinly and arrange the slices attractively in the center of the plate. Mix the sauce ingredients and set aside until ready to serve. Just before serving, drizzle the sauce all over the meat. Garnish with chopped green onion or cilantro. You can also add a generous sprinkle of coarse sugar in the center, on top of the meat.
3/4-1 lb. pork
a 1-2 inch chunk of fresh ginger, slightly crushed
2 spring onions, white part
1 English cucumber
Sauce:
4 T. light soy sauce
2 T. white sugar
2-4 T. chili oil
2 tsp. crushed garlic
2 tsp. sesame oil
Heat enough water to cover the pork. When the water is boiling, add the pork. Skim off any foam. Add the green onions and ginger. Boil until the meat is just cooked, 30-60 min. depending on the thickness. When poked with a fork or chopstick the juices should run clear. Remove the pork from the water and after cooling down, place in the fridge until completely cold. Save the cooking stock for use in another recipe if desired.
Before serving, slice or chunk (roll cut) the cucumber and arrange the slices around the outside of a serving plate. Slice the pork thinly and arrange the slices attractively in the center of the plate. Mix the sauce ingredients and set aside until ready to serve. Just before serving, drizzle the sauce all over the meat. Garnish with chopped green onion or cilantro. You can also add a generous sprinkle of coarse sugar in the center, on top of the meat.
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