Clear-Simmered Pork

What clear-simmering does for a piece of fatty pork is beyond belief. Unlike beef fat, which really does not take to long simmering, pork fat becomes particularly tasty and smooth. You do not have to eat it, of course, but its mere presence enhances the flavor of the meat. The combination of a light salting, a brief blanching, and a long simmering with sherry cuts the grease and makes the meat extraordinarily light and flavorful.

This rich pork would go beautifully with Szechuan Egg