WHITE COOKED PORK
An unusual and attractive cold dish, Pai Chou Jou (by choh roll) may be served as part of a Chinese meal or, with noodles and a tossed green salad, as a delicious lunch.
4 pints water
1 X 2 lb. boned leg of pork, trimmed of excess fat
5 spring onions , finely chopped
2-inch piece fresh root ginger, peeled and finely chopped
5 tablespoons boiling water
1 tablespoon hot oil
½ teaspoon salt
SAUCE B garlic cloves, crushed
1 tablespoons soy sauce
2 tablespoons vinegar
In a very large saucepan, bring the water to the boil over high heat. Add the pork and bring the water back to the boil.
Reduce the heat to low and simmer the pork gently for 1 hour.
Remove the pan from the heat, cover it and allow the pork to cool in the cooking liquid for 3 hours.
Drain the pork, discarding the cooking liquid, and place it on a chopping board. Using a sharp knife, cut the pork into thin slices. Arrange the slices, slightly overlapping, on a large serving dish. Sprinkle over the chopped spring onions .
To make sauce A, place the chopped ginger in a small serving bowl. Add the water, oil and salt and stir well to blend. Set aside.
To make sauce B, place the crushed garlic in a small serving bowl. Add the soy sauce and vinegar and stir well to blend.
Serve the pork slices at once, with the sauces.