Pork With Chestnuts
|Lean pork||2 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Chestnuts||1 Pound, skinned|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Brown sugar||1 Teaspoon|
Cut the meat into small cubes.
Put in a large pan with the water, bring to the boil, remove the scum, cover with a tight fitting lid and simmer for 1 hour.
Put the chestnuts in another large pan, cover with cold water, bring to the boil, cover and simmer for 1 hour.
Drain the nuts; add to the pork with the soy sauce, sherry and brown sugar.
Cook for 20 minutes.
Wash and drain the spinach.
Put in a frying pan (skillet) with 2 tablespoons of the pork liquid.
Cook quickly, stirring all the time for about 5 minutes.
Put the spinach in a deep dish and pour the pork and liquid over the spinach.