Chinese Red Sauce Pork

1. 1

   Heat heavy pot (no oil).

2. 2

   When hot, place the green onions on bottom of pot, place pork on top of the green onions, then drizzle sherry wine over the pork until it sizzles for several minutes. Add mashed ginger, soy sauce and water to cover almost 3/4 of the pork.

3. 3

   Bring to rolling boil, then reduce to low heat and simmer, covered, for an hour, turning occasionally to brown pork.

4. 4

   After an hour, add sugar.

5. 5

   Additional soy sauce and water may be required (add as necessary).

6. 6

   When nice and brown (minimum of 2 hours), and when pork is easily pulled with chopsticks, boil pot of water, drop spinach leaves into boiling water for a couple of seconds and drain immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.