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Steamed Tung Po Pork

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  Pork shoulder/Loin 2 Pound
  Water 4 Cup (64 tbs)
  Sugar 1 Teaspoon
  Oil 3 Tablespoon
  Sherry 2 Teaspoon
  Soy sauce 4 Tablespoon
  Spinach 2 Pound

1. Place pork and water in a pan, bring to a boil, then cook, covered, 15 minutes over medium heat. Drain, reserving stock.
2. 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.)
3. 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.
4. Place pork slices skin side down in a deep, heatproof bowl. Steam on a rack 1 hour
5. Wash spinach and remove tough stems. Heat oil, add spinach and stir-fry until softened, but still fresh and green (about 2 minutes).
6. 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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2354 Calories from Fat 1439

% Daily Value*

Total Fat 161 g247.2%

Saturated Fat 45.9 g229.4%

Trans Fat 1 g

Cholesterol 562.5 mg187.5%

Sodium 4717.1 mg196.5%

Total Carbohydrates 44 g14.6%

Dietary Fiber 20.4 g81.8%

Sugars 9.8 g

Protein 188 g375.5%

Vitamin A 1702.6% Vitamin C 424.8%

Calcium 105.5% Iron 199.4%

*Based on a 2000 Calorie diet

Steamed Tung Po Pork Recipe