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Chinese Braised Tung Po Pork

admin's picture
  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

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


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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 498 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 3085.6 mg128.6%

Total Carbohydrates 18 g6.2%

Dietary Fiber 5.4 g21.8%

Sugars 5.6 g

Protein 59 g117.3%

Vitamin A 425.3% Vitamin C 106.5%

Calcium 24.8% Iron 52.9%

*Based on a 2000 Calorie diet


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.
Chinese Braised Tung Po Pork Recipe