Braised Pork And Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 3 | lb | Pork loin |
| 2 | T | Oil |
| 1 | c | Stock |
| 1 | T | Brown sugar |
| 4 | T | Soy sauce |
| 2 | lb | Spinach |
INSTRUCTIONS
Heat oil in a large heavy pan. Add pork and brown quickly on all sides. Pour off most of the fat. Add stock and heat; stir in sugar and soy sauce. Then simmer, covered, until pork is done (1-1/2 to 2 hours). Remove meat, leaving gravy in pan. Let pork cool slightly, then slice. Wash spinach and remove tough stems. Add to gravy and cook, stirring gently until softened but still bright green. Drain spinach and transfer to a serving platter. Arrange pork slices over the top and serve. 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)
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Calories: 409
Calories From Fat: 127
Total Fat: 14.2g
Cholesterol: 150.9mg
Sodium: 1011.4mg
Potassium: 1398.6mg
Carbohydrates: 11.8g
Fiber: 5.7g
Sugar: 3.8g
Protein: 58.5g