Rei-Shabu - Cold Pork Shabu Shabu

• 1/2 lb lean pork loin, shaved or thinly sliced
• 6 -8 lettuce leaves
• 1 carrot
• 1/4 lb green beans
• For ginger soy sauce dipping sauce
• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1/2 teaspoon gingerroot, finely minced
• For sesame soy dipping sauce
• 4 tablespoons vinegar
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sesame paste

1. Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
2. Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
3. Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
4. Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
5. Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
6. Serve with dipping sauce.

lean pork loin, carrot, green beans, soy sauce dipping sauce, vinegar, soy sauce, mirin, gingerroot, dipping sauce, vinegar, soy sauce, mirin, sesame paste

Taken from www.food.com/recipe/rei-shabu-cold-pork-shabu-shabu-135133 (may not work)