Pork Bean Paste and Potato (马铃薯面豉猪肉)

This is a variant of the earlier post with bitter gourd, but this is less presentable dish as the color is brownish all over, but tasty enough for a day to day meal with porridge or steam rice, and especially you don’t like bitter gourd.  You can also experiment by replacing potato with chestnuts too.

Ingredients

1. 3 potatoes
2. 200g minced pork or slice pork
3. 4 Garlic
4. 1-2 tablespoon bean paste
5. 1 tablespoon sugar
6. 1 tablespoon light soya sauce
7. 1 teaspoon corn flour
8. 2 table spoon cooking oil
9. 1 cup water

Method

1. Remove skin of garlic, minced and set aside.
2. Remove skin of potatoes and cut out the eyes. Cut into 1 cm cubes or 1/2 cm thick slices depending on preference.  Steam potato for 20 mins till cook or deep fry till lightly brown and set aside.
3. In a bowl, mix corn flour with a tablespoon of water till no more lumps and set aside.
4. In a pot or frying pan, heat up, add in the oil, add in minced garlic and fry till fragrant. Add in bean paste, soya sauce and sugar and stir and sizzle for 1 min. Add in pork and stir and break it apart till cooked. Add 1 cup water and let it boil. Let it simmer for 5 mins.
5. Add in potato and simmer further for 3 mins.
6. Add the corn flour mixture slowly and stirring to thicken.
7. Serve with steam rice or plain porridge