Ingredients
- 1 3-pound shank end of pork with bone and rind included
- ¾ 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
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Nutritional Information
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Nutritional analysis per serving (12 servings)
307 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 26 grams protein; 71 milligrams cholesterol; 975 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
12 or more servings
Preparation
- Put the pork into a mixing bowl, and pour the soy sauce over it. Turn the meat in the soy sauce and let it stand at least one hour.
- Heat the 3 cups of oil in a wok or skillet over high heat and add the meat. Set the soy sauce aside. Cook the meat, turning in the oil and spooning the oil over, about 3 or 4 minutes until nicely browned.
- Transfer the meat to a heat-proof casserole, preferably one made of clay or earthenware. Pour over it the reserved soy sauce, and add the sugar, wine, star anise and 6 cups of the water. Cover tightly and bring to a boil. Cook over moderately high heat about 1 1/2 hours. Turn the pork often as it cooks. Lift the lid of the pot and partly cover.
- Continue cooking about 30 minutes, and add about 4 more cups of water. Partly cover and continue cooking about 1 1/2 hours. To test for doneness, insert a chopstick inside the meaty part of the shank. If it pierces evenly, the meat is done. Otherwise, continue cooking up to 30 minutes longer or until done.
- If the spinach is sandy, rinse well and drain.
- Heat remaining two tablespoons of oil in a wok or skillet and add the spinach. Cook, stirring, about 90 seconds, turning the spinach over and over until totally wilted.
- Arrange the spinach on a serving dish. Arrange the pork shank on top in the center. Spoon the sauce over. Cut the meat into individual portions and serve
Dining and Cooking