During the recent summer months, I often get a looking for this cold version of shabu shabu, a dish where thin pork slices are cooked briefly in predicament and eaten with a sauce. This cooking method ensures the pork is tender.
To ensure tender pork, cook quickly in hot but not boiling water. Take it out while it's still a touch pink' it'll continue cooking with residual heat.
Serves 2
6 very thin pork slices, about 7 oz (200 g)
1 medium tomato, for garnish
Handful mizuna greens, or other greens, for garnish
For the sesame sauce
1 tablespoon tahini, or sesame paste
2 teaspoons dark soy
1 tablespoon rice vinegar
Pinch of raw sugar
1 Bring a pan of water to a boil, then close up the warmth. Separate the pork slices and put one slice within the predicament at a time and spread them out. Move each slice around within the water with a fork; when the pork turns a pale pink but almost grey, take it out, place during a colander or sieve lined with a towel and leave to chill.
2 Make a crisscross shallow dig the flat end of the tomato, dunk it into boiling water and peel off the skin. Cut the tomato into 8 wedges. Cut the greens into 2 in (4 cm) long pieces.
3 Put the sesame sauce ingredients during a bowl and blend well.
4 Arrange the pork, tomatoes, and mizuna greens on plates and spoon over the sesame sauce.
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