PORK LOIN IN A GARLIC CHILI SAUCE

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Pork Loin in a Garlic Chili Sauce image

Whenever I eat at a Chinese restaurant, I order this appetizer. Yum! When I make this at home, it is even better than at the restaurant and not only is it less expensive, you can have more of it--like a main dish. The original came from the Ultimate Chinese cookbook. The recipe indicates that this should be served cold, but I warm it in the microwave.

Provided by Chef Patience

Categories     Pork

Time 5h35m

Yield 4 serving(s)

Number Of Ingredients 6

18 ounces pork loin
1 teaspoon garlic, chopped
2 tablespoons light soy sauce
1 teaspoon red chili oil
1/2 teaspoon sesame oil
water, as needed

Steps:

  • In a large pot, place pork and add enough cold water to cover.
  • Bring to a rolling boil.
  • Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
  • Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
  • Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
  • Cut the meat in small thin slices across the grain.
  • Arrange on serving plate in an overlapping pattern.
  • In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
  • If you wish, you might garnish with cilantro and green onions.
  • Enjoy!
  • Edited 9/1/05:.
  • Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
  • Also, the sauce could be served on the side to dip.

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