Braised Marinated Five Flower Pork With Spi Recipe

• 2 lb Five-flower pork
• 1 Tbsp. Salt Water to cover
• 1/4 c. Sherry
• 1 x Clove garlic
• 2 x Or possibly
• 3 slc Ginger root
• 1/2 stalk leek
• 3 x Or possibly
• 4 x Scallion stalks
• 2 1/2 c. Water
• 2 Tbsp. Oil
• 1 c. Soy sauce
• 1 Tbsp. Sugar
• 2 x Cloves star anise
• 1 lb Spinach

1. 1.
2. Cut pork in 1-inch cubes.
3. Sprinkle with salt.
4. Add in water.
5. Let stand 15 min; then drain.
6. 2.
7. Add in sherry to meat and toss gently.
8. Let stand 15 min more.
9. Drain, reserving sherry.
10. 3.
11. Crush garlic and ginger root.
12. Cut leek and scallion stalks in 3-inch lengths.
13. Meanwhile bring remaining water to a boil.
14. 4.
15. Heat oil in a heavy pan.
16. Add in ginger, leek and scallions and brown lightly.
17. Add in pork and brown quickly on all sides.
18. 5.
19. Add in boiling water, crushed garlic, reserved sherry, and soy sauce, sugar and star anise.
20. Simmer, covered, 1 hour.
21. Skim off fat.
22. 6.
23. Simmer 1-1/2 hrs more, skimming off fat occasionally.
24. (The meat is done when its fatty tissue is tender and translucent/soft.)
25. Meanwhile wash spinach and throw away tough stems.
26. 7.
27. When pork is done, remove and keep hot.
28. Pour off gravy (see Note), leaving 1/2 c. in pan and reheat.
29. Add in spinach and cook, uncovered, till softened but still fresh and green; then drain.
30. Arrange spinach on a serving dish with pork cubes on top.
31. NOTE: The reserved gravy may be strained and stored as a master sauce
32. (see recipe for "Master Sauce").
33. The skimmed-off fat may be kept for stir-frying vegetables.

pork, salt water, sherry, clove garlic, ginger root, leek, scallion, water, oil, soy sauce, sugar, anise, spinach

Taken from cookeatshare.com/recipes/braised-marinated-five-flower-pork-with-spi-90626 (may not work)