Pork Shank With Star Anise

• 1 3-pound shank end of pork with bone and rind included
• 3/4 cup light soy sauce
• 3 cups plus 2 tablespoons corn, peanut or vegetable oil
• 1 ounce, about 20 pieces, rock crystal sugar
• 2 tablespoons Shaoxing or dry Sherry wine
• 6 star anise
• 10 cups water, approximately
• 1 pound bulk spinach, picked over to remove all tough stems, or 1 10-ounce package spinach in cellophane

1. Put the pork into a mixing bowl, and pour the soy sauce over it.
2. Turn the meat in the soy sauce and let it stand at least one hour.
3. Heat the 3 cups of oil in a wok or skillet over high heat and add the meat.
4. Set the soy sauce aside.
5. Cook the meat, turning in the oil and spooning the oil over, about 3 or 4 minutes until nicely browned.
6. Transfer the meat to a heat-proof casserole, preferably one made of clay or earthenware.
7. Pour over it the reserved soy sauce, and add the sugar, wine, star anise and 6 cups of the water.
8. Cover tightly and bring to a boil.
9. Cook over moderately high heat about 1 1/2 hours.
10. Turn the pork often as it cooks.
11. Lift the lid of the pot and partly cover.
12. Continue cooking about 30 minutes, and add about 4 more cups of water.
13. Partly cover and continue cooking about 1 1/2 hours.
14. To test for doneness, insert a chopstick inside the meaty part of the shank.
15. If it pierces evenly, the meat is done.
16. Otherwise, continue cooking up to 30 minutes longer or until done.
17. If the spinach is sandy, rinse well and drain.
18. Heat remaining two tablespoons of oil in a wok or skillet and add the spinach.
19. Cook, stirring, about 90 seconds, turning the spinach over and over until totally wilted.
20. Arrange the spinach on a serving dish.
21. Arrange the pork shank on top in the center.
22. Spoon the sauce over.
23. Cut the meat into individual portions and serve

pork, soy sauce, corn, rock crystal sugar, sherry wine, anise, water, bulk spinach

Taken from cooking.nytimes.com/recipes/2923 (may not work)