White-Cooked Pork

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

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,