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Chinese Braised Tung Po Pork

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Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 1 Tablespoon
  Spinach 2 Pound
  Pork 2 Pound
  Oil 3 Tablespoon
  Ginger root slices 3 (Fresh)
  Soy sauce 3⁄4 Cup (12 tbs)
  Sherry 4 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Method: 
Braising
Ingredient: 
Pork
Servings: 
4

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Average: 4 (20 votes)

2 Comments

Ben Green's picture
Had Tung Po pork at Ala Shanghai restaurant in Latham, NY. What a delight! Taste is heavenly! Not for the fat-phobic, however.
Anonymous's picture
Don't insult the name of Dongpo with this pathetic recipe.