Pork and Potatoes
Pork and Potatoes
One of my favorite Chinese takeout restaurants, Bing’s, closed over 25 years ago. They were known for giant egg rolls, giant egg foo yung, plus standard Cantonese dishes that you’ll find on most menus prepared significantly better than other Chinese restaurants. But my favorite thing on the menu was their pork and potatoes. I’ve had it from many other restaurants, and it’s all been garbage in comparison to Bing’s. So what made Bing’s so much better? A couple things. While most potatoes used in this dish are cubed, Bing’s sliced them thinly on a mandolin. It creates a wider surface area when frying the potatoes, allowing them to get crispier than cubed. Most places just use oyster sauce. Bing’s added both light and dark soy sauces to enhance the flavor and give it a darker color. Also, their char siu was second to none.
Equipment
- mandolin
Ingredients
- 3 tbsp vegetable oil
- 1 lb potatoes peeled
- 1/4 red onion sliced
- 2 tbsp oyster sauce
- 1/2 cup char siu roast pork diced
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp sugar
- 1/2 cup water
- 1 tsp sesame oil
- white pepper to taste
Garnish
- green onions finely chopped
Instructions
- Slice the potatoes on a mandolin about 1/4” thick. Soak in cold water for 30 minutes. Pat dry.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Fry the potatoes in a single layer in 2 batches.
- Fry for 3 minutes a side until lightly crispy. Remove from the pan.
- Add in the onions and pork. Sauté for 3 minutes.
- Add the potatoes back into the pan.
- Pour in the soy sauces, oyster sauce, and sesame oil. Make sure that all of the potatoes are coated.
- Pour in the water. Simmer for 5 minutes until all of the liquid has evaporated.
- Season with white pepper.
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