Hi, this is Madeline. A few days ago, my mother-in-law gave me a huge bag of potatoes, and they’re especially delicious this time of year since they’re in season. With so many potatoes on hand, my husband and I brainstormed all sorts of ways to use them up—potato stir-fry, potato salad, zucchini-potato pancakes—but today I want to share the one we’ve been making most often lately, since it was actually one of the most delicious things I ate on my trip to Hong Kong.
It’s a Hong Kong-style pork and potato stir-fry, inspired by a dish we fell in love with at a restaurant called Oi Man Sang during a trip to Hong Kong.
Ingredients
- Pork shoulder – 300g (about 10.5 oz; cut into 2–3 cm thick pieces before dicing)
- Potato – 3 (450g) (about 1 lb total; keep the skin on)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Salt – to taste
- Pepper – to taste (use it generously, as the bold pepper flavor is the highlight of this dish)
- Sugar – 2 T
- Cooking oil – as needed (for pan-frying)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Cut the pork shoulder into pieces about 2 to 3 cm thick.
2Dice the pork and sprinkle it generously with salt.TipLet it sit at room temperature for at least 20 to 30 minutes.
3Wash the potatoes well and dice them with the skin still on, then sprinkle generously with salt.
4Heat plenty of oil in a pan and sear one side of the pork first.
5Once the pork is browned like this, add the potatoes and stir-fry together over medium heat.TipSince both the pork and potatoes are cut thick, they’ll need more time to cook through than you might expect.
6When the pork and potatoes turn a nice golden brown, add 2 T of sugar and keep stir-frying.
7Once the pork and potatoes are glossy and coated in the sugar, turn off the heat and add a generous amount of pepper. Adjust the seasoning with a bit more salt if needed.TipThe bold kick of pepper is really what makes this dish, so don’t hold back on it.
This tastes almost exactly like the pork and potato stir-fry I had at Oi Man Sang in Hong Kong – I’d say I got about 90% of the way there.
The magic of this dish is how a strong hit of pepper gives way to a rush of sweet-and-salty flavor right after.
You really do need to be generous with the salt, sugar, and especially the pepper for it to taste right.
Since the pork and potatoes are cut into thick pieces, seasoning them well is key to getting the flavor all the way through.
It’s great eaten on its own, and just as good as a side dish with rice or something to have alongside drinks.
If you’ve ever been to Oi Man Sang in Hong Kong, you’ll probably know exactly what I mean.
Ingredients
- Pork shoulder – 300g (about 10.5 oz; cut into 2–3 cm thick pieces before dicing)
- Potato – 3 (450g) (about 1 lb total; keep the skin on)
- Salt – to taste
- Pepper – to taste (use it generously, as the bold pepper flavor is the highlight of this dish)
- Sugar – 2 T
- Cooking oil – as needed (for pan-frying)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Cut the pork shoulder into pieces about 2 to 3 cm thick.
- Dice the pork and sprinkle it generously with salt.
Tip.Let it sit at room temperature for at least 20 to 30 minutes. - Wash the potatoes well and dice them with the skin still on, then sprinkle generously with salt.
- Heat plenty of oil in a pan and sear one side of the pork first.
- Once the pork is browned like this, add the potatoes and stir-fry together over medium heat.
Tip.Since both the pork and potatoes are cut thick, they'll need more time to cook through than you might expect. - When the pork and potatoes turn a nice golden brown, add 2 T of sugar and keep stir-frying.
- Once the pork and potatoes are glossy and coated in the sugar, turn off the heat and add a generous amount of pepper. Adjust the seasoning with a bit more salt if needed.
Tip.The bold kick of pepper is really what makes this dish, so don't hold back on it.
