Cold White-Cut Pork Slices
Yield
8 servingsPrep
20 minCook
1 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork
leg, boneless |
|
| 2 | each |
scallions, spring or green onions
crushed |
|
| 3 | quarts |
ginger
sliced, crushed |
*
|
| 2 | each |
garlic cloves
crushed |
|
| ¼ | cup |
rice wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
leg, boneless |
|
| 2 | each |
scallions, spring or green onions
crushed |
|
| 3 | quarts |
ginger
sliced, crushed |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 59 | ml |
rice wine
|
*
|
Directions
Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine.
Bring to a boil again. Skim off the scum that rises to surface.
Cover, reduce heat low and simmer for 45 minutes.
When the meat is done, half fill a large pan with cold water and ice cubes.
Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices.
Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight.
