INGREDIENTS

INSTRUCTIONS

Place pork and water in a pan, bring to a boil, then cook, covered, 15
minutes over medium heat. Drain, reserving stock. Combine sugar,
sherry and soy sauce, and add to pork in pan. Cook over very low  heat,
turning meat constantly until evenly colored. (If the pan gets  dry,
moisten with a few drops of reserved stock.) Add remaining  stock;
bring to a boil, then simmer, covered, 20 minutes. Remove pork  and let
cool. Cut against the grain in 1/2-inch slices, then in  strips about 1
by 2 inches. Place pork slices skin side down in a  deep, heatproof
bowl. Steam on a rack 1 hour (see HOW-TO SECTION).  Wash spinach and
remove tough stems. Heat oil, add spinach and  stir-fry until softened,
but still fresh and green (about 2 minutes).  Heap spinach over pork in
the steaming bowl. Invert bowl into a deep  serving dish, so that
spinach is at the bottom and pork, skin side  up, is on top.  NOTE:
This dish, sometimes called Chinese Casserole of Pork, is  attributed
to Soo Tung-Po, a well-known poet of the T'ang Dynasty.  VARIATIONS:
For the spinach, substitute Chinese lettuce, cut in 3-inch  sections.
Simmer the pork in water to cover 1-1/2 hours, then drain. Brown meat
on all sides in oil heated to smoking. Let cool slightly and slice as
above. Transfer to a shallow heatproof dish. Sprinkle with 2
tablespoons soy sauce and steam 1-1/2 hours. Serve on a bed of
stir-fried spinach leaves.  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:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 450
Calories From Fat: 276
Total Fat: 30.9g
Cholesterol: 104.3mg
Sodium: 1296.7mg
Potassium: 1013.9mg
Carbohydrates: 9g
Fiber: 5.7g
Sugar: 1.7g
Protein: 35.3g