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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, place pork and add enough cold water to cover. | 2. Bring to a rolling boil. | 3. Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute. | 4. Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours. | 5. Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours. | 6. Cut the meat in small thin slices across the grain. | 7. Arrange on serving plate in an overlapping pattern. | 8. In a small bowl, mix all the other ingredients, then pour the sauce over the meat. | 9. If you wish, you might garnish with cilantro and green onions. | 10. Enjoy! | 11. Edited 9/1/05: | 12. Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave. | 13. Also, the sauce could be served on the side to dip. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	18	ounces		882.36	0.0	106.9605	50.4792
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
red chili oil	1	teaspoon		-	-	-	-
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.