Wilma’s Pork and Spinach

• 1½ lb. lean pork, cut into 1-inch cubes
• 1 onion, halved
• Salt, freshly ground pepper

Put the pork, onion, salt and pepper to taste, the ginger and enough stock or water to cover the pork, into a heavy saucepan or casserole. Cover, and simmer until the pork is tender, about 1½ hours. Lift out the pork and reserve. Strain the stock, return it to the saucepan and reduce it over brisk heat to ¼ pint