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Categories:Viewed: 8 - Published at: 7 years ago
Ingredients
- 1 to 2 lb. shoulder (with skin) or pork rump
- 3 stalks green onions, cleaned and pat dry
- 1 slice ginger, mashed down with knife
- 1/4 c. sugar (brown preferred)
- 1/4 c. soy sauce
- 1/4 c. water
- 1 bunch spinach
- sherry wine
Method
- Heat heavy pot (no oil).
- When hot, place the green onions on bottom of pot, place pork on top of the green onions, then drizzle sherry wine over the pork until it sizzles for several minutes. Add mashed ginger, soy sauce and water to cover almost 3/4 of the pork.
- Bring to rolling boil, then reduce to low heat and simmer, covered, for an hour, turning occasionally to brown pork.
- After an hour, add sugar.
- Additional soy sauce and water may be required (add as necessary).
- When nice and brown (minimum of 2 hours), and when pork is easily pulled with chopsticks, boil pot of water, drop spinach leaves into boiling water for a couple of seconds and drain immediately.
