Cool Pork Platter With Zucchini & Wheat Berries
|Salad oil||1 1⁄2 Tablespoon|
|Boneless fat trimmed rolled and tied pork loin roast||2 Pound|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Ginger||1 Ounce, thinly sliced|
|Sake/Dry white wine||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or mashed|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Steamed zucchini||1 Cup (16 tbs)|
|Cooked berry||1 Cup (16 tbs)|
|Lettuce leaves||4 , rinsed and crisped|
|Lemon||1 , cut into wedges|
To a 5 to 6-quart pan on medium high heat, add oil.
When hot, add pork and brown well, 10 to 15 minutes.
Drain fat from pan and discard.
Add broth, ginger, sake, soy, garlic, and onions.
Cover and simmer gently until a thermometer inserted into the center of the meat registers 155° to 160°, about 40 minutes.
Lift meat from pan and set on a platter; let cool.
If made ahead, cover and chill up to 2 days; use cold or at cool room temperature.
Ladle and discard fat and ginger from pan juices; if made ahead, cover and chill up to 2 days.
Add lemon juice to pan juices and pour into a small bowl; serve at cool room temperature.
Thinly slice meat and overlap on platter.
Mound zucchini and wheat berries beside meat, garnishing with lettuce leaves and lemon wedges.
Season portions to taste with dressing.