Name: Braised Pork and Water Spinach
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ⅓ cup Chinese rice wine (shaoxing) or dry sherry; 8 to 12 ounces boneless pork butt, trimmed of fat; 2 tablespoons vegetable oil; 1⅓ cups chicken broth, homemade or purchased; 1 can (15 ounces) straw mushrooms, rinsed and drained, or 8 ounces fresh button mushrooms, each about 1½ inches wide, cut lengthwise in halves; ¼ teaspoon salt, or to taste; 8 thin slices fresh ginger; ½ teaspoon sugar; 8 garlic cloves, each about ½ inch thick; 1 medium carrot (about 3 ounces), peeled and sliced ¼ inch thick; 10 to 12 ounces water spinach or spinach; 2 tablespoons soy sauce

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

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.

Ingredients

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

Method

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

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Braised Pork and Water Spinach

Ingredients

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