Serves: 6
Total Calories: 100
1. Cut pork in 1 1/2-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 1/2 tablespoons brown sugar and 4 tablespoons soy sauce. Heat, then simmer, covered, until pork is tender (about 1 1/2 hours). Slice and serve over stir-fried spinach.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Tung-Po Pork II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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