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braised tung-po pork #2

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, E
MineralsCopper, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Pork (up to)

  2. 3 tablespoons Oil

  3. 1 1/2 cup Water

  4. 3 slices Fresh ginger root

  5. cup Soy sauce

  6. 1 tablespoon Sugar

  7. 4 tablespoons Sherry (up to)

  8. 2 pounds Spinach

Instructions Jump to Ingredients ↑

  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.

  3. Add to pork along with soy sauce. Simmer, covered, 1 hour. Skim off and reserve a ladleful of fat.

  4. Add sugar and sherry to pan and simmer, covered, 30 minutes more.

  5. Wash spinach and remove tough stems. Heat reserved fat. Add spinach and stir-fry until softened but still fresh and green.

  6. Line a serving dish with spinach, top with pork cubes, pour gravy over, and serve.

  7. VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese cabbage, cut in 2-inch sections.

  8. 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.

  9. From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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