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Chinese Recipe : Szechuan Garlic Pork

This is a Western Chinese recipe

In China , this dish is called 'White Cloud Pork" as the layers of fat and lean do resemble layers of clouds. At first glance the meat might look too fatty, but much of the fat is boiled out.

Ingredients:

• 1 lb pork sides (boneless), skinned
• 1 slice ginger root, minced
• 1 scallion chopped
• 1 tbsp minced garlic
• Large pinch of salt
• 2 tbsps soy sauce
• 1 whole star anise
• 1 tbsp dry sherry
• 1 tbsp sugar
• 1 tsp red wine vinegar
• 1 tbsp hot oil

Directions:

1. Put the pork in a saucepan and pour over water to cover. Bring to the boil, cover and simmer for 30 minutes. Drain, reserving 3 tbsps of the cooking liquid.
2. Allow the cooked pork to cool slightly, then cut into paper thin slices across the grain. Arrange the slices on a warmed serving plate and keep hot.
3. Place the ginger, scallion, garlic, salt, soy sauce, anise, sherry, sugar, vinegar and reserved cooking liquid in a saucepan. Bring to the boil and simmer for 5 minutes.
4. Strain over the pork, then sprinkle with the hot pepper oil. Serve hot.