Chinese Braised Pork

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 2 pounds boned pork, cut in 1-inch cubes
  • 2-4 tablespoons lard
  • 6

Method

Heat lard in a deep frying pan; add pork and sauté, stirring constantly, until golden brown. Combine soy sauce, sake (or dry sherry), water, finely-chopped ginger, garlic, sugar and pepper, to taste, and pour over pork. Bring mixture to the boil; cover and simmer gently for 1 hour.

Heat oil in a saucepan; add washed and drained spinach and cook, stirring constantly, for 5 minutes