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Chinese Recipe : Belly Pork Stew - Tung Po Rou

Serves 4


  • 1 1/3 lb belly pork
  • 2 scallions, crushed
  • 1 inch piece fresh ginger, crushed
  • 6 tbsp soy sauce
  • 1 cup Chinese rice wine or sherry
  • 4 tbsp rock sugar
  • 1 bunch of spinach, washed and drained
  • 1 tbsp oil
  • 1/3 tsp salt
  • A pinch of MSG, optional


  1. Bring plenty of water to a boil in a large saucepan, and put in the pork. When the water returns to a boil, remove the pork. Cut into pieces, 2 inch long and 1/2 inch thick.
  2. Put the scallions, ginger and wine in a pan. Add the sliced pork, and bring to a boil over high heat.
  3. Reduce heat and pour in thee soy sauce,. Cover and simmer until the meat becomes tender. If the juice evaporates too much, you may add a little water.
  4. Stir in the sugar. When the sugar has completely melted and the pork is glossy, remove from the heat.
  5. Heat the oil, add the salt and spinach, and stir-fry quickly over high heat. Just before removing from the stove, season with MSG. Put the meat and the sauce on a serving dish and place the spinach along one side.

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Chinese Pork Recipes

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Last Modified: 11/27/11.