Braised Ground Pork & Potatoes (Chinese “Meat and Potatoes”)
User Reviews
5
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Prep Time
2 hrs 40 mins
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Cook Time
35 mins
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
450 kcal
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Course
Main Course
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Cuisine
Chinese
Braised Ground Pork & Potatoes (Chinese “Meat and Potatoes”)
Description
The recipe starts with soaking dried shiitake mushrooms to rehydrate and reserving their flavorful soaking liquid. Ground pork is marinated briefly with Shaoxing wine, dark soy sauce, and white pepper, enhancing its taste and texture. The potatoes are peeled and diced, then soaked in cold water to prevent discoloration.
In a wok or skillet, aromatic minced ginger and diced mushrooms are cooked to release fragrance before adding the marinated pork over high heat, breaking it up as it browns. The sauce ingredients, including oyster sauce, bean sauce, soy sauces, white pepper, and five-spice powder, combine to create a deep umami and mildly spiced profile. Water, incorporating the soaked mushroom liquid, provides the braising medium.
Vegetables and garlic are added for freshness and complexity, and the mixture simmers until the potatoes and pork are tender. A cornstarch slurry finishes the sauce, thickening it for a glossy, hearty consistency. Chopped scallions add freshness at the end. This dish pairs well with steamed rice or as part of a family-style meal.
Ingredients
For the meat and marinade:
- 12 ounces ground pork hand-chopped pork shoulder or pork butt is ideal, or chicken
- 2 tablespoons water
- 1 tablespoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
For the rest of the dish:
- 5 dried shiitake mushrooms (rinsed, rehydrated and diced; 5 mushrooms = about 0.5oz./15g)
- 1 pound russet potato 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 bean sauce spicy bean sauce doubanjiang or sweet bean sauce both work, spicy
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- ½ teaspoon white pepper
- ¼ teaspoon five spice powder
- 1½ - 2 cups water (including the soaking water from the shiitake mushrooms)
- 2 tablespoons garlic (minced)
- ½ onion chopped, about 1 cup / 160 g, large
- 1 cup vegetables such as peas, carrots, bell peppers and/or peeled broccoli stems, diced; of your choice
- 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)
- salt (to taste)
- ¼ cup scallions (chopped)
Instructions
- Rinse the dried shiitake mushrooms, then soak them in hot water for at least 2 hours (or overnight). Squeeze out the liquid and reserve it for later (you’ll use the liquid later in the recipe). Trim away any tough stems, and dice the mushrooms into ½-inch pieces.
- Use store-bought ground meat, or use our hand-chopped meat technique, which will yield the best texture. Add the meat to a medium bowl along with the marinade ingredients: water, Shaoxing wine, dark soy sauce, and white pepper. Mix well until the meat has absorbed the marinade, and set aside for 15-20 minutes.
- After peeling and dicing the potatoes, soak them in a bowl of cold water if you’re not cooking them right away. This prevents oxidation (i.e. the potatoes turning brown).
- Heat the oil in a wok or large skillet over medium heat. Increase the heat to medium-high, and add the minced ginger and mushrooms. Cook for 2-3 minutes, until fragrant.
- Add the pork, and increase the heat to high. Break up any large chunks with your spatula, cooking until the meat is opaque and lightly browned. Stir in the Shaoxing wine to deglaze the wok or pan.
- Next, add the potato cubes (drained), oyster sauce, bean sauce, light soy sauce, dark soy sauce, white pepper, five spice powder, and water, using the mushroom soaking water (be careful to avoid any sediment from the mushrooms) and adding additional fresh water so you have 1½ cups total.
- Stir well, and bring to a boil. Once boiling, cover, reduce the heat to medium, and simmer for 5 minutes—until the potato is just about cooked through.
- Stir in the garlic, onion, and your choice of vegetables. Cover and cook for 1-2 minutes until the potatoes and vegetables are tender (note that denser vegetables like carrots and broccoli stems may take an additional 1-3 minutes to cook). Add more water—up to an additional ½ cup—if needed to prevent the sauce from drying out.
- Stir in the cornstarch slurry and simmer until the sauce is thick enough to coat the back of a spoon.
- Salt to taste. Stir in the chopped scallions. Serve with steamed rice. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 61mg | 20% |
| Sodium | 1012mg | 42% |
| Potassium | 947mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2381IU | 48% |
| Vitamin C | 15mg | 17% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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