"This popular cold starter, also known as white-cut pork, is perfect for entertaining or any family meal," says Tony Tan. "The technique is used throughout China, but the dish doesn't appear on restaurant menus because it's considered too plebeian. Traditionally, the meat is poached in water (although some cooks use chicken stock) until it's just cooked, then sliced and served with a dipping sauce. I've used thick-end belly pork, but chicken and lamb work equally well. This is best made a day in advance to allow the meat to firm up before it's thinly sliced. Here I serve it with a Sichuan dipping sauce."
This recipe from Hong Kong Food City by Tony Tan (Murdoch Books, $49.99) has been reproduced with minor GT style changes.