• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Braised Tung-Po Pork #2

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 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


1. Cut pork in 1-1/2 inch cubes. Heat oil in a heavy pan and brown pork

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.

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