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Braised Marinated Five Flower Pork With Spinach

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I thought spinach went well with this pork dish-Braised Marinated Five Flower Pork With Spinach. My Chinese pork recipe book is almost complete with this Braised Marinated Five Flower Pork With Spinach dish. You will love this!
Ingredients
  Five flower pork 2 Pound
  Salt 1 Tablespoon
  Water 2 Cup (32 tbs) (As Required)
  Sherry 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Ginger root slices 3
  Leek stalk 1⁄2
  Scallion stalks 4
  Water 2 1⁄2 Cup (40 tbs)
  Oil 2 Tablespoon
  Soy sauce 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Star anise clove 2
  Spinach 1 Pound
Directions

1. Cut pork in l inch cubes. Sprinkle with salt. Add water. Let stand 15 minutes; then drain.
2. Add sherry to meat and toss gently. Let stand 15 minutes more. Drain, reserving sherry.
3. Crush garlic and ginger root. Cut leek and scallion stalks in 3-inch lengths. Meanwhile bring remaining water to a boil.
4. Heat oil in a heavy pan. Add ginger, leek and scallions and brown lightly. Add pork and brown quickly on all sides.
5. Add boiling water, crushed garlic, reserved sherry, and soy sauce, sugar and star anise. Simmer, covered, 1 hour. Skim off fat.
6. Simmer 1 1/2 hours more, skimming off fat occasionally. (The meat is done when its fatty tissue is tender and translucent.) Meanwhile wash spinach and discard tough stems.
7. When pork is done, remove and keep warm. Pour off gravy leaving 1/2 cup in pan and reheat. Add spinach and cook, uncovered, until softened but still fresh and green; then drain. Arrange spinach on a serving dish with pork cubes on top.

Recipe Summary

Cuisine: 
Chinese

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1 Comment

Geoff Lar's picture
This looks the same as that in Gloria Bley Miller's book "The thousand Recipe Chinese Cookbook", but I agree they do go well. I am cooking it right now!