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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Soaking Time30 minutesmins
Course: Main Course
Cuisine: Chinese
Keyword: Chinese, East Asian, main course, Pork
Author: Alex Gorgos
Equipment
mandolin
Ingredients
3tbspvegetable oil
1lbpotatoes peeled
1/4red onion sliced
2tbspoyster sauce
1/2cupchar siu roast pork diced
1tbsp light soy sauce
1tbspdark soy sauce
1/2tspsugar
1/2cupwater
1tspsesame 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.