This dish is particularly well suited to hot weather dining since both the meat and the sauce can be made in the cool of one evening, refrigerated, and then served several days thereafter. Although the cold pork is especially inviting in the summer months, it could join a buffet of cold sandwich meats in any season.
Rub all the surfaces of the meat with the salt and Japanese pepper, then tie the pork with kitchen twine so that it keeps its shape throughout the cooking. Place the pork in a steamer with at least
After steaming the pork, remove it from the heat and let it cool, covered with a damp cloth, at room temperature. When the cloth is no longer hot and no clouds of steam are visible, wrap the pork snugly in clear plastic wrap and refrigerate for at least 2 hours to chill it. The cooked pork will keep, refrigerated, for several days.
Combine the sauce ingredients in a small noncorrodible saucepan and stir well. Heat the sauce over a low flame until bubbly and glossy. Chill the sauce for at least 15 minutes, or refrigerate up to 1 week in a covered glass jar.
Remove the twine from the pork, cut it in
© 1985 Elizabeth Andoh. All rights reserved.