Place the pork in a saucepan with 3-4 cups of hot water, the ginger, salt and pepper to taste.
Bring to the boil and boil for 5 minutes and skim off any scum that may risen to the surface, then reduce the heat and simmer.
Covered, for 1 1/2-2 hours, until the pork is tender when pierced with a fork.
Remove the meat from the pan, reserving the stock, leave to cook, then wrap in plastic film and chill in the refrigerator for 4-5 hours
Carve the pork into thin slices and arrange in a shallow serving dish.
To make the dressing:
Pour the chicken stock and combine with all the remaining ingredients, stirring well until thoroughly blended.
About 1 hour before serving, pour the dressing over the pork, mixing it in thoroughly.
Serve in a nice round serving platter.
Serves 6-8 people.
Preparing this dish is much convenient to prepare in advance and left to stand for at least 1 hour before serving, so the pork absorbs the flavors of the dressing.
If you left for longer than 1 hour, make sure to cover the dish with plastic film to prevent the meat drying out.
Send mail to firstname.lastname@example.org with
questions or comments about this web site.