Boiled Pork
1 piece of pork (leg, if possible)
1" piece ginger, smashed
water
Place pork and ginger in a pan. Cover with water. Bring water to a boil, then lower heat to simmer. Simmer for 20 minutes per pound or pork. Drain and rinse pork well. Remove skin and fat. Slice meat into thin slices against the grain. Pork can be served warm, at room temperature, or chilled.
Dipping Sauce/Noodle Sauce
1 tbsp oil
1 stalk green onion, minced
1" piece ginger, grated
1 clove garlic, minced
1 chili pepper
3 tbsp shoyu
2 tbsp black vinegar
2 tbsp water
1 tsp salt
2 tsp sugar
2 tsp sesame oil
1/8 tsp chicken powder
Place green onion, ginger, garlic and chili pepper in a small, heat-proof bowl. Heat oil until smoking then pour over ingredients in bowl. When sizzling subsides, add remaining ingredients. Stir gently until salt, sugar,and chicken powder are dissolved. Serve in small dishes alongside pork slices.
For Noodle Sauce: Double sauce recipe, adding another tablespoon of water. Ladle over noodles, cucumber strips, and pork slices.