Pork and spinach
- Strip the spinach from the stalks, which should be discarded. Wash well, but don't dry.
- Bring to the boil in the water that clings to the leaves, adding a little salt, and remove as soon as the volume has decreased.
- Press into a colander to squeeze out all the moisture. Chop roughly and put aside. Peel and finely chop the garlic.
- Finely chop the ginger. Heat the vegetable oil in a heavy, ovenproof frypan.
- Add the 2 peeled slices of ginger, cut the fillets in half lengthwise and sear, turning often, until they're brown all over.
- Pour off excess fat, add the stock, sugar and soy sauce. Bring to the boil, then place in the oven for 10-15 minutes, or until the pork is just cooked through, and slightly pink.
- Meanwhile, heat the peanut oil in a frypan, add the garlic and cook over medium heat until it just begins to change colour.
- When the pork is cooked, leave it in the oven with the door ajar and let it rest for a few minutes.
- Add the spinach to the garlic, toss well and season to taste.As soon as the last of the moisture has evaporated and the garlic's mixed in, it's ready.
- Serve on warm plates, slice the pork thinly and arrange on top.
- Drizzle some of the cooking liquid over the meat (don't worry if it is thin; the spinach will soak it up).
- Sprinkle with pepper and serve.