Ingredients /n/n 8 to 10 cups water/n 1 1/2 lb boneless leg of pork, pork /n -butt or; loin/n 2 green onions, crushed/n 3 qt slices fresh ginger, crushed/n 2 garlic cloves, crushed/n 1/4 c shao-hsing rice wine, or dry/n - sherry/n 1 fresh coriander sprigs for /n -garnish/n /n --------------------------GARLIC SESAME SAUCE-----------------------------/n 1 ts finely minced garlic (about /n -2 small; cloves)/n 1/2 ts fresh minced ginger (about 2/n - quarte; r-sized slices)/n 1 tb dark soy sauce/n 1 tb light soy sauce/n 1/2 ts hot pepper oil, or to taste/n 1 ts asian sesame oil/n 1 1/2 ts sugar/n 2 ts rice vinegar/n 2 tb minced fresh coriander or /n -green oni; on/n/nInstructions/n/nJoyce Jue comes through again! You owe it to yourself to try this/nmethod of cooking if you like pork, Chinese food or both. It's an/nabsurdly simple way to produce delicious foods. If you don't like/npork, fix this using a chicken./n/nFresh ham or a fairly fat cut of pork is traditionally used for this/nrecipe, but boneless lean pork loin makes a delicious and leaner/nsubstitute. For a nontraditional presentation, serve the pork with/ngrilled asparagus spears, Asian eggplant and/or zucchini slices. Or,/narrange the slices on a bed of watercress with strips of roasted/npepper and serve as a first course salad. Or, simply alternate the/npork with thin rounds of chilled cucumber./n/nBring the water to a boil in a large pot, then add the pork, green/nonions, ginger, garlic and wine. Bring to a boil again. Skim off the/nscum that rises to surface. Cover, reduce heat low and simmer for 45/nminutes./n/nWhen the meat is done, half fill a large pan with cold water and ice/ncubes. Remove the meat from the pot and immediately plunge it into/nthe ice water; let sit for 20 minutes to firm up the meat and juices./nRemove pork, pat dry, cover and refrigerate until thoroughly chilled,/nat least 2 to 3 hours, or overnight./n/nGARLIC SESAME SAUCE: Mix together all ingredients./n/nTo serve: Cut the meat crosswise into paper-thin slices (no thicker/nthan 1/8 inch) and arrange in a circular pattern on a plate. Serve/nsauce on the side or drizzle it over the pork. Garnish with fresh/ncoriander leaves./n/nServes 8 to 10.