‘WHITE-CUT’ PORK
2 min readServes 18–20 as a starter, or 10–12 as a main course.
Preparation & cooking time: 1 hour & cooling time.
‘White-cut’ is a Chinese cooking method used for white meats that are very fresh and tender. They are cooked in large pieces in a relatively short time, then the heat is turned off and the remainder of the cooking is carried out by the retaining heat.
Besides being served cold either on its own or as a part of an assorted hors d’oeuvre, any leftovers can be used for a number of recipes which call for ready-cooked meat, such as Twice-Cooked Pork.
1 kg (2¼ lb) leg of tender pork, boned but not skinned
For the sauce:
1–2 teaspoons finely chopped garlic
1 tablespoon finely chopped spring onions
1 teaspoon caster sugar
4 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon red chilli oil (optional)
Place the pork, tied together in one piece, in a large pot, add cold water to cover, and bring it to a rolling boil. Skim off the scum and simmer gently under cover for about 1 hour. Leave the pork in the liquid to cool, under cover, for at least 2–3 hours before removing it to cool with the skin side up for a further 4–6 hours.
To serve: cut off the skin, leaving a very thin layer of fat on top like a ham joint. Cut the meat into small thin slices across the grain, arrange neatly on a plate; mix the sauce ingredients, and pour the sauce evenly all over the pork.
