Jasmine’s favourite childhood dish is this humble stew her mother used to make using the Gulong brand of stewed pork. Growing up in a household with two working parents, warm after-school meals in the afternoon were a rarity in her household. But on the weekends, Jasmine and her brother would sit at the dining table, their legs swinging above the floor, as they anticipated a bowl of hot rice and warm meat to be laid upon the table.
Canned stewed pork with potatoes
by Jasmine ThongJasmine’s favourite childhood dish is this humble stew her mother used to make using the Gulong brand of stewed pork. Growing up in a household with two working parents, warm after-school meals in the afternoon were a rarity in her household. But on the weekends, Jasmine and her brother would sit at the dining table, their legs swinging above the floor, as they anticipated a bowl of hot rice and warm meat to be laid upon the table.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
4 tbsp cooking oil
1 large potato, peeled and sliced into 0.5cm pieces
2 tsp cornstarch
3 cloves garlic, peeled and minced
1 stalk spring onion, thinly sliced, white and green parts separated
1 tsp Chinese five-spice powder
383g canned stewed pork slice, Gulong brand
160ml water
1 tbsp dark soy sauce
1 tbsp oyster/abalone sauce
Directions
- In a wok, heat 3 tbsp cooking oil over high heat. When the oil begins to shimmer, lower the heat to medium. Add the potato slices in a single layer and fry until the edges are golden brown. Once the potatoes take on colour but are still firm, remove them from the wok and set aside.
- While the potatoes are frying, mix the cornstarch with a little water in a bowl to create a slurry. Set aside.
- In the same wok used to fry the potatoes, add remaining 1 tbsp cooking oil, followed by the minced garlic and the white parts of the minced spring onion. Stir fry for about 1 minute or until fragrant.
- Add the 5 spice powder and fry for another 30 seconds.
- To the wok, add the stewed pork slices along with the liquid in the can as well as the pre-fried potatoes. Turn the heat to high and stir fry for about 1 minute.
- Pour in 160ml water, or until the potato slices are submerged, and add the dark soy sauce and oyster sauce. Mix well and bring to a boil.
- Once it begins to boil, pour in the cornstarch slurry and mix again. Reduce the heat to low and place a lid on top of the wok to let the ingredients braise.
- After about 10 minutes of braising, check to see if the potatoes are cooked through. The slices should still maintain their shape; do not let them overcook into mush. Turn off the flame and sprinkle half of the green part of the spring onions. Stir through. Garnish the dish with the remaining spring onions.
Tips
- The purpose of browning the potatoes in the beginning is to add a depth of flavour to the dish. You can skip the frying step and add raw sliced potatoes to the stew at step 5, and boil at step 6 for an extra 5 minutes.
- Do not cut the potatoes too thinly or it will cook before the rest of the dish and turn to mush.
Ingredients
4 tbsp cooking oil
1 large potato, peeled and sliced into 0.5cm pieces
2 tsp cornstarch
3 cloves garlic, peeled and minced
1 stalk spring onion, thinly sliced, white and green parts separated
1 tsp Chinese five-spice powder
383g canned stewed pork slice, Gulong brand
160ml water
1 tbsp dark soy sauce
1 tbsp oyster/abalone sauce
Directions
- In a wok, heat 3 tbsp cooking oil over high heat. When the oil begins to shimmer, lower the heat to medium. Add the potato slices in a single layer and fry until the edges are golden brown. Once the potatoes take on colour but are still firm, remove them from the wok and set aside.
- While the potatoes are frying, mix the cornstarch with a little water in a bowl to create a slurry. Set aside.
- In the same wok used to fry the potatoes, add remaining 1 tbsp cooking oil, followed by the minced garlic and the white parts of the minced spring onion. Stir fry for about 1 minute or until fragrant.
- Add the 5 spice powder and fry for another 30 seconds.
- To the wok, add the stewed pork slices along with the liquid in the can as well as the pre-fried potatoes. Turn the heat to high and stir fry for about 1 minute.
- Pour in 160ml water, or until the potato slices are submerged, and add the dark soy sauce and oyster sauce. Mix well and bring to a boil.
- Once it begins to boil, pour in the cornstarch slurry and mix again. Reduce the heat to low and place a lid on top of the wok to let the ingredients braise.
- After about 10 minutes of braising, check to see if the potatoes are cooked through. The slices should still maintain their shape; do not let them overcook into mush. Turn off the flame and sprinkle half of the green part of the spring onions. Stir through. Garnish the dish with the remaining spring onions.
Tips
- The purpose of browning the potatoes in the beginning is to add a depth of flavour to the dish. You can skip the frying step and add raw sliced potatoes to the stew at step 5, and boil at step 6 for an extra 5 minutes.
- Do not cut the potatoes too thinly or it will cook before the rest of the dish and turn to mush.
