| | Stephen Ceideburg |
| 8 | c | To 10 cups water |
| 1 1/2 | lb | Boneless leg of pork, pork butt or loin |
| 2 | | Green onions, crushed |
| 3 | | Quarter-sized slices fresh ginger, crushed |
| 2 | | Garlic cloves, crushed |
| 1/4 | c | Shao-Hsing rice wine, or dry sherry |
| | Fresh coriander sprigs for garnish |
| | GARLIC SESAME SAUCE: |
| 1 | ts | Finely minced garlic (about 2 small cloves) |
| 1/2 | ts | Fresh minced ginger (about 2 quarter-sized slices) |
| 1 | tb | Dark soy sauce |
| 1 | tb | Light soy sauce |
| 1/2 | ts | Hot pepper oil, or to taste |
| 1 | ts | Asian sesame oil |
| 1 1/2 | ts | Sugar |
| 2 | ts | Rice vinegar |
| 2 | tb | Minced fresh coriander or green onion |
