Braised Pork and Water Spinach

Preparation info
  • Makes

    3 to 4

    servings as a main dish
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

The chef at the Fortune Grand Hotel wilted leafy greens in a soupy stew of pork, whole garlic cloves, mushrooms, and ginger slices. He used water spinach, a hollow-stemmed green with long pointed leaves. Spinach works as an alternative. For a casual one-bowl supper, spoon the green-streaked stew over rice.


  • 8 to 12 ounces boneless pork butt, trimmed of fat
  • 2 tablespoons vegetable oil
  • 1⅓


  1. Cut the pork into ½-inch chunks. Set a 14-inch wok or 5- to 6-quart pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. Add the pork and stir occasionally until lightly br