Wilma’s Pork and Spinach

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 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