Mighty Meaty

Gingered pork and spinach with Worcestershire sauce

casaveneracion.com Gingered pork and spinach with Worcestershire sauce

I didn’t realize how much I missed writing about non-food related things. Been writing so much stuff (here, here and here) I almost forgot that the food section has not been updated. I’m rectifying the omission now with a recipe for this very simple dish that we had for dinner.

What is it, exactly? Speedy asked me that when I placed the food on the table. I said I didn’t know. He started eating, I asked him how it tasted, he said it was “masarap” (delicious) so I said that settled it then — the dish is called “masarap na ulam” (delicious dish). This is a recipe post though so I have to more specific than that. So, I gave it a name — gingered pork and spinach with Worcestershire sauce.

Gingered pork and spinach with Worcestershire sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Author: Connie Veneracion
  • 200 grams pork thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon sugar
  • 2 tablespoon cooking oil
  • Worcestershire sauce to taste
  • 1 onion thinly sliced
  • 4 cloves garlic minced
  • two handfuls of spinach leaves
  1. Put the pork in a bowl. Add the salt, pepper, ginger powder and sugar. Mix well.
  2. Heat the cooking oil in a wok or frying pan. Add the pork and stir fry (high heat!) until lightly browned.
  3. Drizzle in about a tablespoonful of Worcestershire sauce. Stir.
  4. Add the onion and garlic. Stir fry for half a minute.
  5. Pour in half a cup of water, lower the heat, cover and braise for 10 to 12 minutes or until the pork is done and the mixture is almost dry.
  6. Throw in the spinach leaves. Stir. Cover and cook over low heat for about five minutes or until the spinach is wilted and done.
  7. Taste and adjust the seasonings before serving.
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