Braised Tung-po Pork #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| 2 | up to | |
| 3 | T | Oil |
| 1 1/2 | c | Water |
| 3 | Fresh ginger root | |
| 3/4 | c | Soy sauce |
| 1 | T | Sugar |
| 4 | T | Sherry |
| 1 | up to | |
| 2 | lb | Spinach |
INSTRUCTIONS
Cut pork in 1-1/2 inch cubes. Heat oil in a heavy pan and brown pork quickly. 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. Add sugar and sherry to pan and simmer, covered, 30 minutes more. Wash spinach and remove tough stems. Heat reserved fat. Add spinach and stir-fry until softened but still fresh and green. Line a serving dish with spinach, top with pork cubes, pour gravy over, and serve. VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese cabbage, cut in 2-inch sections. Leave the pork whole. Brown and pour off excess fat. Add to pan 1 cup water, 1-1/2 tablespoons brown sugar and 4 tablespoons soy sauce. Heat, then simmer, covered, until pork is tender (about 1-1/2 hours). Slice and serve over stir-fried spinach. 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: 779
Calories From Fat: 600
Total Fat: 66.7g
Cholesterol: 96mg
Sodium: 3604.8mg
Potassium: 969.7mg
Carbohydrates: 14.8g
Fiber: 5.8g
Sugar: 3.4g
Protein: 29.4g