Pork In Preserved Spinach Recipes

Ingredients :

500 g

4 tablespoons

4 tablespoons

100 g

3

3 cm

1 tablespoon

1 tablespoon

1 teaspoon

beef shank, cut into 3 cm cubes

thin soy sauce

oil

preserved spinach

shallots, sliced

piece ginger, sliced

sugar

rice wine

salt

oil for deep frying

1. Clean the pork.

2. Season with 1/2 teaspoon salt, 1/2 teaspoon sugar and pepper.

3. Mix the beaten egg well into the pork.

4. Add 2 tablespoons corn flour, mix well and let stand for 30 minutes.

5. Using a skewer, prick the skin all over, dab dry with a clean cloth.

6. Rub 2 tablespoons soy sauce all over the skin.

7. Heat oil and fry the pork, skin side down, for 5 minutes until the skin is golden brown.

8. Cover the pan while frying so that the oil does not splash all over.

9. Remove pork from oil and cool it.

10. Cut into 1 cm thick pieces.

11. Arrange the pork, skin downwards in a soup bowl.

12. Soak and wash the preserved spinach, rinse in hot water and squeeze out the water.

13. Cut into 5 cm strips.

14. Heat a clean dry pan and fry preserved spinach over a medium flame for 7 minutes.

15. This is to get rid of the strong flavor.

16. Heat 3 tablespoons oil and fry the sliced shallots and ginger until light brown.

17. Add the preserved spinach and toss in the oil.

18. Add 1/2 cup water mixed with 2 tablespoons soy sauce, sugar, rice wine and salt.

19. Simmer for 5 minutes, covering the pan.

20. Spoon the mixture over to pork slices and steam over rapidly boiling water for 1 hour.

21. To serve, invert bowl on to a serving dish.

22. Serve hot.

Serves 4 - 6

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