Title: Braised tung-po pork #2
 Categories: Meat
      Yield: 6 Servings
 
      2 lb Pork
      2    -(up to)
      3 tb Oil
  1 1/2 c  Water
      3 sl Fresh ginger root
    3/4 c  Soy sauce
      1 tb Sugar
      4 tb Sherry
      1    -(up to)
      2 lb Spinach
 
     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.
  
     VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese
  cabbage, cut in 2-inch sections.
  
     Leave the pork whole. Brown and pour off excess fat. Add to pan 1
  cup water, 1-1/2 tablespoons brown sugar and 4 tablespoons soy sauce.
  Heat, then simmer, covered, until pork is tender (about 1-1/2 hours).
  Slice and serve over stir-fried spinach.
  
  From , ISBN 0-517-65870-4.