Braised Ground Pork & Potatoes

thewoksoflife.com

arodenha

subheading: FOR THE MEAT AND MARINADE:

12 ounces ground pork or chicken

(hand-chopped pork shoulder or pork butt is ideal)

2 tablespoons water

1 tablespoon Shaoxing wine

1 teaspoon dark soy sauce

⅛ teaspoon white pepper

subheading: FOR THE REST OF THE DISH:

5 dried shiitake mushrooms

(rinsed, rehydrated and diced; 5 mushrooms = about 0.5oz./15g)

1 pound russet potatoes (peeled and diced into ½-inch/1.25cm cubes)

2 tablespoons neutral oil (such as vegetable or canola oil)

1 tablespoon ginger (minced)

1 tablespoon Shaoxing wine

1 tablespoon oyster sauce

1 tablespoon spicy bean sauce (spicy bean sauce doubanjiang or sweet bean sauce both work)

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

½ teaspoon white pepper

¼ teaspoon five spice powder

1½ to 2 cups water (including the soaking water from the shiitake mushrooms)

2 tablespoons garlic (minced)

½ large onion (chopped, about 1 cup / 160 g)

1 cup diced vegetables of your choice (such as peas, carrots, bell peppers and/or peeled broccoli stems)

2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

Salt (to taste)

¼ cup scallions (chopped)

Directions at thewoksoflife.com

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