When we went to Macau and ate here, I discovered a dish that I don’t know the name of but found quite delightful. It was made of pork, very tender pork, in a red sauce. The sauce was very thick, and laced with the taste of yam (gabi, or is it taro?) with sweet potato chunks. I am not sure really. But based on what I tasted, and found on the internet, that’s about it. I don’t know where they get the very red color from, since it didn’t taste like tomatoes, and recipes online don’t mention tomatoes. But I decided to go this route anyway. Somehow, the tomatoes overpowered this dish. Maybe just a few pieces next time. A lot of improvements to be done here. But getting there at least.
I didn’t have Chinese rice wine and used apple juice ( I googled for a good subsitute, or one that I have on hand, and it was apple juice!) for the broth. Maybe that’s mistake number one. But the tomatoes, too much, really. Maybe a couple of pieces of tomatoes would have worked. And the taro/gabi, I think would have been better if I grated it.
I will be posting the recipe for you to get an idea. But again, please do not copy this. I deem it somewhat a failure. 🙂 And yes, it happens to me too.
Pork in Yam and Sweet Potatoes Recipe
3/4 kilo of pork, cut into cubes, or sliced, whatever you prefer
3 to 5 garlic cloves, smashed
1 onion, sliced
1 small can of diced tomatoes
5 pieces of small taro/gabi, peeled and sliced into very small pieces
1 sweet potato, peeled and diced
Chinese rice wine (I used apple juice), as needed
soy sauce, to taste
First, saute the garlic and onion until fragrant but not brown. Add the pork and allow it to fry a bit. Add the tomatoes and the taro. Add in the liquid and necessary seasoning. Let the pork cook and soften. Adjust seasoning. Add the sweet potatoes when the meat is cooked, so that the sweet potato maintain its shape. I smashed the taro more as the dish cooked down to make a thicker sauce. 🙂