Braised Marinated Five-flower Pork W/spi

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	6	Servings

INGREDIENTS

2	lb	Five-flower pork
1	T	Salt
		Water to cover
1/4	c	Sherry
1		Clove garlic
2		Or
3		Ginger root
1/2		Stalk leek
3		Or
4		Scallion stalks
2 1/2	c	Water
2	T	Oil
1	c	Soy sauce
1	T	Sugar
2		Cloves star anise
1	lb	Spinach

INSTRUCTIONS

Cut pork in 1-inch cubes. Sprinkle with salt. Add water. Let stand 15
minutes; then drain. Add sherry to meat and toss gently. Let stand 15
minutes more. Drain, reserving sherry. Crush garlic and ginger root.
Cut leek and scallion stalks in 3-inch lengths. Meanwhile bring
remaining water to a boil. Heat oil in a heavy pan. Add ginger, leek
and scallions and brown lightly. Add pork and brown quickly on all
sides. Add boiling water, crushed garlic, reserved sherry, and soy
sauce, sugar and star anise. Simmer, covered, 1 hour. Skim off fat.
Simmer 1-1/2 hours more, skimming off fat occasionally. (The meat is
done when its fatty tissue is tender and translucent.) Meanwhile wash
spinach and discard tough stems. When pork is done, remove and keep
warm. Pour off gravy (see Note), leaving 1/2 cup in pan and reheat.
Add spinach and cook, uncovered, until softened but still fresh and
green; then drain. Arrange spinach on a serving dish with pork cubes
on top.  NOTE: The reserved gravy may be strained and stored as a
master sauce  (see recipe for "Master Sauce"). The skimmed-off fat may
be kept for  stir-frying vegetables.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 248 Calories From Fat: 91 Total Fat: 10.3g Cholesterol: 0mg Sodium: 3153.6mg Potassium: 355.3mg Carbohydrates: 30.4g Fiber: 3.5g Sugar: 3.6g Protein: 8.2g