One of the most popular dishes that my mother had in her arsenal was/is this diced pork-mushroom-tofu dish in a thick, sweet-salty sauce. I have tried to recreate it time and again but I never came close. It hasn’t stopped me from trying, and I always opt for ground pork instead of diced (less work!) but…
In any case, I prefer fresh mushrooms to dried ones, and a like a variety too, but sometimes I use dried shitakes also, when the fresh ones are unavailable.
400 grams lean ground pork
2 tablespoons oyster sauce
2 tablespoons light soya sauce
4 to 5 tablespoons dark soya sauce
2 tablespoons shao xing wine
1/2 to 1 tablespoon sesame oil
300 grams assorted fresh mushrooms
or a handful of dried shitake mushrooms, rehydrated
4 thin slices of ginger
1 small onion, minced finely
2 to 3 cloves of garlic, minced finely
fried shallots (or shallot sauce)
2 cups stock, part mushroom soaking liquid
(if using dried shitakes)
1 piece star anise
1 small piece cinnamon stick
1 small piece rock sugar, or to taste
Marinate the pork in oyster sauce, soy sauces, wine and sesame oil for at least half an hour.
Sauté the ginger, onions and garlic.
Add the pork. Stir fry until pork is almost done. Add the mushrooms. Stir briefly.
Add the shallots, stock and spices.
Simmer until almost all the liquid is gone. Or, to make a real soft, mushy dish, put in a crockpot or thermal cooker.
Serve with boiled eggs, garnished with fried shallots.