Recipe - Braised Marinated Five-Flower Pork Wspi

2 pound Fiveflower pork
1 tablespoon Salt
Water to cover
One fourth cup Sherry
1 Clove garlic
2 Or
3 sl Ginger root
One half Stalk leek
3 Or
4 Scallion stalks
2 One half cup Water
2 tablespoon Oil
1 cup Soy sauce
1 tablespoon Sugar
2 Cloves star anise
1 pound Spinach

1. Cut pork in 1inch 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 3inch
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 1One half 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 (see Note),
leaving One half 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.

NOTE: The reserved gravy may be strained and stored as a master sauce
(see recipe for "Master Sauce"). The skimmedoff fat may be kept for
stirfrying vegetables.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.