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Name: Braised Marinated Five-Flower Pork W/spi
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 lb Five-flower pork; 1 tb Salt; 4 Scallion stalks; 1/4 c Sherry; 1/2 Stalk leek; 1 lb Spinach; 3 sl Ginger root; 1 c Soy sauce; 1 Garlic; Water to cover; 2 1/2 c Water; 2 tb Vegetable oil; 1 tb Sugar; 2 Cloves star anise

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INGREDIENTS

2 lb Five-flower pork
1 tb Salt
4 Scallion stalks
1/4 c Sherry
2 Or
1/2 Stalk leek
1 lb Spinach
3 sl Ginger root
1 c Soy sauce
1 Garlic
Water to cover
3 Or
2 1/2 c Water
2 tb Vegetable oil
1 tb Sugar
2 Cloves star anise

Servings

INSTRUCTIONS

1. Cut pork in 1-inch 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 3-inch 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 1-1/2 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 1/2 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 skimmed-off fat may be kept for stir-frying vegetables. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Marinated Five-Flower Pork W/spi

2 lb Five-flower pork
1 tb Salt
4 Scallion stalks
1/4 c Sherry
2 Or
1/2 Stalk leek
1 lb Spinach
3 sl Ginger root
1 c Soy sauce
1 Garlic
 Water to cover
3 Or
2 1/2 c Water
2 tb Vegetable oil
1 tb Sugar
2 Cloves star anise

1. Cut pork in 1-inch 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 3-inch  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 1-1/2 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 1/2 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 skimmed-off fat may be kept for  stir-frying vegetables.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (321g)
Recipe Makes: 6 Servings

Calories: 103
Calories from Fat: 31 (30%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 734.9mg		25 %
Potassium 525.7mg		14 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 11.1g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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