Chinese Cold Platter
|Boneless loin pork||2 Pound, excess fat removed|
|Chinese chicken stock||5 Cup (80 tbs)|
|Ginger root slices||3|
|Five spice powder||2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Chinese cabbage||4 Ounce, shredded|
|Broccoli stems and flowerets||4 Ounce, sliced|
|Sesame seeds||2 Teaspoon|
|Sesame oil||2 Teaspoon|
|Bean sprout||1⁄2 Pound|
|Red chili pepper||1 Small, seeded and finely chopped|
|Scallions||1 Cup (16 tbs) (For Garnish)|
Place the pork in a pan with the stock, ginger, scallions, star anise, five spice powder, sugar, soy sauce and a little salt.
Bring to a boil, then cover and simmer for 1 1/2 hours, until the pork is tender.
Remove the pork from the stock, and strain the stock into a bowl.
Leave the pork and stock until cold, then wrap the pork in foil and chill.
Set the stock aside.
Blanch the Chinese cabbage for 1 minute and the broccoli for 5 minutes.
Refresh the vegetables under cold running water to stop further cooking.
Place the Chinese cabbage and broccoli in separate bowls.
Mix together the sesame seeds, oil and sesame oil.
Divide between the vegetables, turning until they are evenly coated.
Mix the beansprouts with the chili, vinegar and soy sauce.
Slice the pork thinly.
Divide between 8 plates.
Spoon a little of the cooking liquid over each piece of meat.
Place a little of the broccoli, Chinese cabbage and beansprouts on each plate.
Garnish with scallions.