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6 to 8
Easy
Published 1963
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