Fujian-Style Braised Pork with Sweet Potato
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Ingredients
- 500 g diced pork shoulder
- 350 g sweet potato, peeled and cubed
- 2 tbsp dark soy sauce
- 15 g fresh ginger, sliced
- 2 tbsp chinese rice wine
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 393 kcal
- Protein
- 24.6 g
- Carbohydrate
- 17.3 g
- of which sugars
- 6.1 g
- Fat
- 23.5 g
- of which saturates
- 7.8 g
- Fibre
- 2.9 g
- Salt
- 1.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the pork for 5 minutes.
- 2
Add the fresh ginger and fry for 30 seconds.
- 3
Pour in the dark soy sauce, chinese rice wine and enough water to cover the pork.
- 4
Bring to a simmer, cover and cook gently for 30 minutes, until the pork is almost tender.
- 5
Add the sweet potato and simmer uncovered for a further 15 minutes, until tender and no pink remains in the pork.
- 6
Scatter with the spring onions and serve with steamed rice.
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