Braised Tung Po Pork Recipe
Ingredients
2 pounds pork
2 to 3 tablespoons oil
1 1/2 cups water
3 slices fresh ginger root
3/4 cup soy sauce
1 tablespoon sugar
4 tablespoons sherry
1 to 2 pounds spinach
Directions
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.
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.
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