Braised tung-po pork #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork (up to) |
| 3 | tablespoons | Oil |
| 1½ | cup | Water |
| 3 | slices | Fresh ginger root |
| ¾ | cup | Soy sauce |
| 1 | tablespoon | Sugar |
| 4 | tablespoons | Sherry (up to) |
| 2 | pounds | Spinach |
Directions
1. Cut pork in 1-½ inch cubes. Heat oil in a heavy pan and brown pork quickly.
2. Bring water to a boil in another pan. Slice and crush ginger root.
Add to pork along with soy sauce. Simmer, covered, 1 hour. Skim off and reserve a ladleful of fat.
3. Add sugar and sherry to pan and simmer, covered, 30 minutes more.
4. Wash spinach and remove tough stems. Heat reserved fat. Add spinach and stir-fry until softened but still fresh and green.
5. Line a serving dish with spinach, top with pork cubes, pour gravy over, and serve.
VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese cabbage, cut in 2-inch sections.
Leave the pork whole. Brown and pour off excess fat. Add to pan 1 cup water, 1-½ tablespoons brown sugar and 4 tablespoons soy sauce. Heat, then simmer, covered, until pork is tender (about 1-½ hours). Slice and serve over stir-fried spinach.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .