Braised tung-po pork #2

Yield: 6 Servings

Measure 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

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, .

Similar recipes