Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          water -- up to 10
   1 1/2  pounds        boneless leg of pork -- pork
                        OR loin
   2                    green onions -- crushed
   1      3 quarts sli  fresh ginger -- crushed
   2                    garlic cloves -- crushed
     1/4  cup           Shao-Hsing rice wine -- or
                        sherry
                        fresh coriander sprigs for -- garnish
                        -----garlic sesame sauce-----
   1      teaspoon      finely minced garlic -- (about, 2 small
                        -- cloves)
     1/2  teaspoon      fresh minced ginger -- (about, 2
                        -- quarter-sized slice
   1      tablespoon    dark soy sauce
   1      tablespoon    light soy sauce
     1/2  teaspoon      hot pepper oil -- or to taste
   1      teaspoon      Asian sesame oil
   1 1/2  teaspoons     sugar
   2      teaspoons     rice vinegar
   2      tablespoons   minced fresh coriander or -- green onion

Preparation:

Joyce Jue comes through again! You owe it to yourself to try this method of cooking if you like pork, Chinese food or both. It's an absurdly simple way to produce delicious foods. If you don't like pork, fix this using a chicken. Fresh ham or a fairly fat cut of pork is traditionally used for this recipe, but boneless lean pork loin makes a delicious and leaner substitute. For a nontraditional presentation, serve the pork with grilled asparagus spears, Asian eggplant and/or zucchini slices. Or, arrange the slices on a bed of watercress with strips of roasted pepper and serve as a first course salad. Or, simply alternate the pork with thin rounds of chilled cucumber. Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine. Bring to a boil again. Skim off the scum that rises to surface. Cover, reduce heat low and simmer for 45 minutes. When the meat is done, half fill a large pan with cold water and ice cubes. Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices. Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight. GARLIC SESAME SAUCE: Mix together all ingredients. To serve: Cut the meat crosswise into paper-thin slices (no thicker than 1/8 inch) and arrange in a circular pattern on a plate. Serve sauce on the side or drizzle it over the pork. Garnish with fresh coriander leave