Braised Marinated Five Flower Pork With Spi Recipe
Servings: 6
Ingredients
- 2 lb Five-flower pork
- 1 Tbsp. Salt Water to cover
- 1/4 c. Sherry
- 1 x Clove garlic
- 2 x Or possibly
- 3 slc Ginger root
- 1/2 stalk leek
- 3 x Or possibly
- 4 x Scallion stalks
- 2 1/2 c. Water
- 2 Tbsp. Oil
- 1 c. Soy sauce
- 1 Tbsp. Sugar
- 2 x Cloves star anise
- 1 lb Spinach
Directions
- 1. Cut pork in 1-inch cubes. Sprinkle with salt. Add in water. Let stand 15 min; then drain.
- 2. Add in sherry to meat and toss gently. Let stand 15 min 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 in ginger, leek and scallions and brown lightly. Add in pork and brown quickly on all sides.
- 5. Add in 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 hrs more, skimming off fat occasionally. (The meat is done when its fatty tissue is tender and translucent/soft.) Meanwhile wash spinach and throw away tough stems.
- 7. When pork is done, remove and keep hot. Pour off gravy (see Note), leaving 1/2 c. in pan and reheat. Add in spinach and cook, uncovered, till 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 107 | |
| Calories from Fat 43 | 40% |
| Total Fat 4.82g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 2449mg | 102% |
| Potassium 446mg | 13% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.34g | 3% |
| Protein 4.58g | 7% |
