Ingredients with Measurements:
- 1 lb pork shoulder, cut into bite-sized pieces
- 2 large potatoes, peeled and cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon brown sugar
- 2 cups chicken broth
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger and cook until fragrant, about 2 minutes.
4. Add the soy sauce, oyster sauce, Shaoxing wine, and brown sugar. Stir to combine.
5. Add the potatoes and chicken broth. Bring to a boil.
6. Reduce heat to low and cover the pot with the lid. Simmer for 30 minutes or until the potatoes are tender.
7. In a small bowl, mix the cornstarch with 1 tablespoon of water. Add to the pot and stir until the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve hot with chopped green onions as garnish.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the pork, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 22g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken thighs.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add carrots, celery, or bell peppers for more vegetables.
- Use beef instead of pork for a heartier stew.
- Add chili flakes or hot sauce for a spicier version.
Tips and tricks:
- Cut the pork and potatoes into similar-sized pieces for even cooking.
- Brown the pork in batches to avoid overcrowding the pot.
- Use a potato masher to slightly mash some of the potatoes for a thicker stew.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a spoon and chopsticks.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Steamed rice, noodles, or crusty bread.
Suggested side dishes:
Stir-fried vegetables, steamed bok choy, or pickled cucumbers.
Troubleshooting advice:
- If the stew is too thin, mix more cornstarch with water and add to the pot.
- If the stew is too thick, add more chicken broth or water.
Food safety advice:
- Cook pork to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C).
Food history:
Chinese potato and pork stew is a traditional dish from northern China, where potatoes are a staple crop.
Flavor profiles:
Savory, slightly sweet, and umami-rich.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese