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Steamed Leg of Pork |
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Serves: 6
Print this Recipe
3 pounds hind pork hock (1 small leg)
2 tablespoons soy sauce
2 cups water
1 tablespoon sugar
1 tablespoon sherry
2 tablespoons soy sauce
2 or 3 cloves garlic
2 tablespoons oil
2 tablespoons sugar
2 tablespoons soy sauce
1 pound spinach
1/2 teaspoon salt
3 to 4 cups water
2 tablespoons cornstarch
1/2 cup water
1. Wipe pork with a damp cloth. Pierce skin all over with a pointed knife or skewer, then rub soy sauce into skin.
2. Place pork in a large heavy saucepan with first quantity of cold water. Bring to a boil; then simmer, covered, 40 minutes. Drain, reserving liquid for stock. Let meat cool.
3. Combine sugar, sherry and remaining soy sauce, then rub over pork. Crush garlic.
4. Heat oil and brown garlic lightly. Turn off heat; stir in remaining sugar and last of the soy sauce.
5. Transfer pork to a large heatproof bowl and pour garlic sauce over. Steam pork by the bowl-in-a-pot method until tender, about 1 1/2 hours. (See HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING.)
6. Wash spinach and remove tough sterns. Cut leaves in 2-inch sections, then sprinkle with salt.
7. Boil second quantity of water and pour over spinach. Let stand until leaves begin to soften (1 to 2 minutes). Drain and arrange on a large serving platter.
8. When steamed pork is done, transfer to spinach bed. Pour pork gravy into a saucepan and bring to a boil.
9. Meanwhile, blend cornstarch and remaining cold water to a paste, then stir in to thicken. Pour sauce over pork and spinach and serve.
VARIATION:
* In step 5, add 2 cloves star anise to pork, but remove before servmg.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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