Free Recipe Braised Tung-Po Pork #2
Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Braised Tung-Po Pork #2 Recipe
2 lb Pork
2 -(up to)
3 tb Oil
1-1/2 c Water
3 sl Fresh ginger root
3/4 c Soy sauce
1 tb Sugar
4 tb Sherry
1 -(up to)
2 lb Spinach
Braised Tung-Po Pork #2 Preparation
1. Cut pork in 1-1/2 inch cubes. Heat oil in a heavy pan and brown pork quickly. 2. 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. 3. Add sugar and sherry to pan and simmer, covered, 30 minutes more. 4. Wash spinach and remove tough stems. Heat reserved fat. Add spinach and stir-fry until softened but still fresh and green. 5. 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, .
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