Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

White cooking is an elegant Chinese euphemism for poaching in water. Although we have a great tradition of boiled meats in this country, most people go no further than gammon or a piece of salt beef. For a delicious new angle on an ancient theme, try this cold summer dish of white-cooked pork with spicy Sichuan dressing.


  • 1.35-kg/ 3-lb piece of pork loin, cut from the best end
  • 1 tbsp salt


The day before: cover the piece of pork with cold water, add the salt and bring to the boil. Skim, add the star anise and kaffir lime leaves, reduce the heat to a bare simmer and cook for 1 hour. Remove from the heat but leave the pork in the liquid while it cools.

Meanwhile, make the dressing: put the garlic, spring onions and chilli into a bowl with the chilli oil, soy sauce, vinegar,