Cut the pork into 3cm chunks. Rinse thoroughly under the hot tap. Sepatate the green and white parts of the spring onions. Crush the whites slightly with a rolling rin or cleaver. Cut the greens into 3-4 cm sections.
Heat the oil in a seasoned wok over a medium flame. Add the chilli bean paste and fry until it smells wonderful and the oil is richly red. Add the ginger and spring onion whites and continue to stir-fry until you can smell them too. Then add the pork, stock or water and Shaoxing wine and bring to a boil.
Turn the contents of the wok into a saucepan, partially cover and simmer for an hour or so, until the pork is tender.
Peel the potatoes and cut into chunks to match the pork. Add them to the pan, return to the boil, then simmer for another 20 minutes or so until the potatoes are tender. Adjust the seasoning if necessary (but should be plenty salty). Serve in a deep bowl, scatterred with the spring onion greens.
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (40%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 75mg||23 %|
|Sodium 281mg||10 %|
|Potassium 830.6mg||22 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14.8g|
|Protein 29.9g||43 %|
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Calories per serving: 327
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