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