INGREDIENTS

INSTRUCTIONS

1. Wipe pork with a damp cloth. Pierce skin all over with a pointed
knife or skewer, then rub soy sauce into skin.
2. 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.
3. Combine sugar, sherry and remaining soy sauce, then rub over pork.
Crush garlic.
4. Heat oil and brown garlic lightly. Turn off heat; stir in remaining
sugar and last of the soy sauce.
5. 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.)
6. Wash spinach and remove tough stems. Cut leaves in 2-inch sections,
then sprinkle with salt.
7. 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.
8. When steamed pork is done, transfer to spinach bed. Pour pork gravy
into a saucepan and bring to a boil.
9. 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.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”