Preparation:
1. In a large pot, put pork, onions, ginger and a pinch of salt and cover with water.
2. Bring to a boil, cover pot and simmer gently 2 hours. Drain the meat, put it in a bowl of ice water and refrigerate until cold.
3. Remove the pork from the water, pat fry then slice it crosswise against the grain as thinly as possible.
4. Arrange the slices, fanning them out around the edges of a large serving platter.
5. To make the citrus shoyu mix all the ingredients together and stir well until the sugar has dissolved. Transfer it to a serving bowl or ramekin and plate in the center of the pork circle on the platter.
Serve cold. |
