This dish, popular in both Szechwan and Peking cuisines, either as family fare or for entertaining, can be made one day ahead. It is so named because the pork is simply boiled in a pot of clear tap water, or “white water,” as the Chinese call it. True to form, the Szechwan-style sauce evokes a wide range of tastes and aftertastes; the Peking counterpart is laden with garlic.

Ingredients:

1 to 1 1⁄4 pounds (450 to 560 grams) lean pork belly

Szechwan-style sauce:
2 1⁄2 teaspoons garlic chopped very fine
2 tablespoons fresh coriander leaves, chopped
2 large scallions, cut into small rounds
1 fresh green or red chili, about 3 inches (7.5 centimeters) long, seeded and chopped
3 tablespoons thick soy sauce
1 tablespoon sesame oil
1 1⁄2 teaspoons rice or wine vinegar
3⁄4 teaspoon sugar
1 1⁄2 teaspoons hot chili oil

Peking-style sauce:
4 teaspoons very finely chopped garlic
2 1⁄2 tablespoons thick soy sauce
2 teaspoons sesame oil

Directions:

Put the piece of pork in a large saucepan and cover with water. Bring to a boil. Lower the heat and simmer gently for 1 hour, or until the pork is thoroughly cooked. To test, insert a chopstick or fork into the thickest part; if no pink juices run out, the pork is cooked.

Transfer the pork to a colander, saving the water for the stockpot. Rinse under cold water for 10 minutes, to firm up the texture. Refrigerate, covered, for several hours or overnight.

Prepare the sauce: Mix together the chosen sauce ingredients and set aside. Put the chilled pork on the chopping board. Slide a sharp knife between the rind and the fat and slice off the rind. Discard.

Slice the pork along the grain into paper-thin pieces, about 2 1⁄2 inches (6 centimeters) wide. Arrange the slices on a round serving plate, overlapping each other. Pour the sauce over them and serve.

Serves 4 to 6 with 2 or 3 other dishes.