White-Cooked Pork

Name: White-Cooked Pork
Yield: Serves 6
Cuisine: China
Ingredients: 3 tsp white wine vinegar; 1 tbsp sunflower oil handful of chopped coriander; 1 tbsp sesame oil; 4 spring onions, sliced into thin rounds; 1 hot red chilli, deseeded and sliced into thin strips; 1 tbsp chilli oil; 3 tbsp Pearl River or other good dark Chinese soy sauce; 3 heads of star anise; 1.35-kg/ 3-lb piece of pork loin, cut from the best end; 1 tbsp salt; 3 kaffir lime leaves; 2 garlic cloves, smashed and chopped

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

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,