Today's braise contains....
2 to 3 T Fermented Black Beans, soaked and rinsed
1 Shallot, sliced
1 T Ginger, sliced
2 Cloves Garlic, smashed
2 T Oyster Sauce
2 T Soy Sauce
3 C Chicken Stock
The pork was marinaded 24 hours with soy sauce (3T) and fresh garlic (crushed).

Lightly brown the pork in a heavy pot (about 5 minutes)... add the rest of the ingredients (less the stock) to saute with the meat (another 5 minutes). Finally, add the stock and bring to a simmer... Cook for 2 to 3 hours.

With an hour left, add potatoes. Typically, taro would be used.

After 3 1/2 hours, the dish is ready. The pork is falling off the bones which makes it easy to shred and defat. The flavor of the black beans permeates the meat and potatoes.

4 comments:
You made my mouth water! Fabulous dish! :)
Very nice recipe as always great photos. Still on your Asian fad!!!
Oh my goodness, this looks oh so.... good!
Thanks! The dish turned out nicely. I should have used taro for the classic touch. :)
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