Today, we are having a very traditional and well-known Chinese family style dish. Everyone knows this dish and all the mothers know how to cook it.
It's called "Potato Roast Pork".
Depends on how much time you have and how flavorful the potato you want, this dish can be ready in a hour or a few hours.
For 2 people, you will need:
2 Potato (any kind, white, red, Idaho, etc.)
1 Lb Pork (any kind, lean, shoulder, chop, ribs, etc.)
2 stalks scallions (also known as green onion)
1 ginger of your thumb size
1 table spoon of sugar (brown or white)
2-3 star anises (you can find it at most Asian food market)
1.5 oz to 2 oz of soy sauce (depends on how flavorful you like)
1 oz of cooking oil (any kind, olive oil is fine too)
1 tea spoon of cooking wine (can be find in most Asian food market)
Now, with all we need, let's do it step by step.
Close the lid. If you only have half hour, turn the heat to high. That way the potato will cook well but the flavor won't sink through. If you have few hours, turn the heat to low. The flavor will be cooked through the potato. Flip the food every 10 mins when the heat is high and every 30 mins when the heat is low.
Add the scallions 15 to 30 mins before end of the cooking. If there is less water in the wok, turn the heat down or add a little bit water. If there is more water, heat the wok more. Taste the food, see if it is flavorful enough. Add a little bit of salt if it isn't flavored enough or add more water if the flavor is too heavy.
I still remember that I'd go to the kitchen, pick out a hot soft potato by my fingers, put it in my mouth because my parents notice during the night when I was young. My mom always like to cook them in a very low heat over night. And the wonderful smell make me sleepless! This is always my favored meal. Goes well with rice~!
I cannot say that I am the best cook out there, but I do what I can. Three major reasons for me to cook: