Cold Sliced Pork Loin in Szechuan Garlic Sauce

Here’s a make-ahead party dish: the pork cooks and then marinates overnight in a garlic sauce. Slice it up and serve it cold.

One 3-pound boneless center-cut pork loin, trimmed of all surface fat

Butcher’s twine

10 medium scallions

One 4-inch piece of peeled fresh ginger, cut into 8 rounds

2 teaspoons salt

6 tablespoons soy sauce

6 tablespoons minced garlic

3 tablespoons toasted sesame oil

3 tablespoons water

2 tablespoons black Chinese vinegar or 11⁄2 tablespoons balsamic vinegar and 1⁄2 tablespoon Worcestershire sauce

2 tablespoons rice vinegar

2 tablespoons sugar

1 to 2 tablespoons chili oil

3 medium cucumbers

• Cut the pork loin into 3 pieces; tie each piece once around its middle with a piece of butcher’s twine .
• Place the loin pieces in a large pot or Dutch oven. Cover with water to a depth of 1 inch. Slice 8 scallions lengthwise; add them to the pot. Also add the ginger and salt. Cover and bring to a boil over medium-high heat. Reduce the heat and simmer for 40 minutes. Remove the pot from the stove and place in the refrigerator to chill for at least 12 hours or up to 24 hours. (Set a doubled kitchen towel under the pot to protect your refrigerator shelf from the heat.)
• Mince the green parts of the remaining 2 scallions. Mix these with the soy sauce, garlic, sesame oil, water, black vinegar or its substitutes, rice vinegar, sugar, and chili oil in a medium bowl. Cover and refrigerate for up to 24 hours.
• Peel the cucumbers, slice them into thin rounds, and make a bed on a serving platter. Remove the loin pieces from the cooking liquid, cut off the twine, and slice into thin rounds. (Discard the cooking liquid.) Place over the cucumbers and pour the sauce on top.

Makes 10 servings