INGREDIENTS

INSTRUCTIONS

Wipe pork with a damp cloth. Pierce skin all over with a pointed  knife
or skewer, then rub soy sauce into skin. Place pork in a large  heavy
saucepan with first quantity of cold water. Bring to a boil;  then
simmer, covered, 40 minutes. Drain, reserving liquid for stock.  Let
meat cool. Combine sugar, sherry and remaining soy sauce, then  rub
over pork. Crush garlic. Heat oil and brown garlic lightly. Turn  off
heat; stir in remaining sugar and last of the soy sauce. Transfer  pork
to a large heatproof bowl and pour garlic sauce over. Steam pork  by
the bowl-in-a-pot method until tender, about 1-1/2 hours. (See  HOW-TO
SECTION.) Wash spinach and remove tough stems. Cut leaves in  2-inch
sections, then sprinkle with salt. Boil second quantity of  water and
pour over spinach. Let stand until leaves begin to soften  (1 to 2
minutes). Drain and arrange on a large serving platter. When  steamed
pork is done, transfer to spinach bed. Pour pork gravy into a  saucepan
and bring to a boil. Meanwhile, blend cornstarch and  remaining cold
water to a paste, then stir in to thicken. Pour sauce  over pork and
spinach and serve.  VARIATION: In step 5, add 2 cloves star anise to
pork, but remove  before serving.  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: 200
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 2231.3mg
Potassium: 426.3mg
Carbohydrates: 23.7g
Fiber: 3g
Sugar: 7g
Protein: 8.6g