Tung-Po Pork Recipe

cooking time: 1 hour 45 minutes

 

Ingredients

  • 450 grams pork

  • 570 ml water

  • 2 tablespoons soy sauce

  • 1 dessertspoon sherry

  • 1 teaspoon sugar

  • 910 grams (or cabbage) shredded

  • salt

Method

 

1. Boil pork in water for 15 minutes, then strain water into a bowl, leaving pork in the pan.
2. Add to pork soy sauce, sherry and sugar. Simmer gently, turning all the time to ensure even browning.

   (If the pan juices tend to dry up, add a few teaspoons of the water in which the pork was boiled.)
3. Simmer gently for 20 minutes and leave to stand until cold.
4. Cut the pork into uniform oblong pieces, arrange them neatly in an oven-proof dish.
5. Steam for 1 hour, either in a steamer or a pan of hot water.
6. Scramble the spinach in fat taken from the pork (allowing the same time as for scrambling an egg).
7. Season with salt. Heap the vegetables on the pork, put out on to a deep dish and serve, with the pan

   juices from the pork poured over.

 

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