| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork loin |
| 2 |
tb |
Oil |
| 1 |
c |
Stock |
| 1 |
tb |
Brown sugar |
| 4 |
tb |
Soy sauce |
| 2 |
lb |
Spinach |
INSTRUCTIONS
1. Heat oil in a large heavy pan. Add pork and brown quickly on all
sides. Pour off most of the fat.
2. 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.
3. Wash spinach and remove tough stems. Add to gravy and cook, stirring
gently until softened but still bright green.
4. 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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