stewed pork and potatoes

this is another lunch item commonly served at the cha chaan tengs here in hong kong. it’s a hardy dish, meant to fill the bellies of hardworking men and women for a low price. we like it because the cooked down potatoes create a rich creamy sauce, perfect over a bowl of rice.

we left the skin on the potatoes, you may choose to peel them. we used pork ribs this particular time because it was on sale, but any cut of pork will do, belly, cheek, loin, etc. Heck, even chicken is good!

medium potatoes 2
pork 1/2 lb (230 g)
soy sauce 1 tbsp
oyster sauce 1 tbsp
salt 1/2 tsp
garlic 2 cloves chopped
ginger 4 slices
five spice powder 1 pinch (optional)

  • cut the potatoes and chop the pork into cubes, similar in size
  • in a pot, add oil and garlic, toss in the pork to brown on medium-high heat
  • once browned, add the potatoes, soy sauce, oyster sauce, salt, and five spice powder
  • pour enough water to almost submerge everything
  • cover with lid and cook on medium heat for 30 minutes, or until potatoes are soft and broken down
  • (optional) after 30 minutes, cook with the lid off for another 10 minutes to thicken and to reduce the liquid
brown the pork and toss everything else in the pot

brown the pork and toss everything else in the pot

yummolicious over a bowl of rice

yummolicious over a bowl of rice

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