1. Cut pork in 1-inch cubes. Sprinkle with salt. Add water. Let stand 15
minutes; then drain.
2. Add sherry to meat and toss gently. Let stand 15 minutes more. Drain,
reserving sherry.
3. Crush garlic and ginger root. Cut leek and scallion stalks in 3-inch
lengths. Meanwhile bring remaining water to a boil.
4. Heat oil in a heavy pan. Add ginger, leek and scallions and brown
lightly. Add pork and brown quickly on all sides.
5. Add boiling water, crushed garlic, reserved sherry, and soy sauce,
sugar and star anise. Simmer, covered, 1 hour. Skim off fat.
6. 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.
7. 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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