Spicy Hong Kong Style Tomato Pork
This is a spicy version of a Hong Kong Style Pork with Tomato Sauce, I simmer the pork with the sauces to cut out a step, and also increase the flavor infusion of the pork in the tomato sauce. I use a couple of non-traditional ingredients in this recipe, star anise and fish sauce, both of which I believe has accentuated the flavor of the dish. I hope you enjoy the changes.
- 3 lbs pork (chops or boneless pork cut into 1 inch cubes)
- ½ medium onion, chopped
- 4 cloves garlic, chopped
- 1 inch ginger, chopped
- 1 chili (optional), chopped
- 3 anise
- ½ cup ketchup
- 1 tbsp hot chili oil
- 3 - 4 medium tomatoes, diced
- 5-6 mushroom, sliced
- 2 stalks green onion
- Salt/pepper to taste
- 3 tbsp soy sauce
- 2 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp Sichuan pepper (optional)
- 1 tbsp fish sauce
- 1 tbsp cornstarch
- 2 tbsp brown sugar
- 2 tbsp rice wine
- Marinade pork in marinade ingredients and set aside.
- Fry chopped onion, garlic, ginger, anise and chili in some cooking oil until fragrant.
- Add marinaded pork and brown on each side.
- Add diced tomatoes, ketchup and hot chili oil to onion, garlic mix.
- Add sliced mushrooms and fry.
- Allow to simmer until meat is cooked, then allow liquid to evaporate so gravy coats the back of a spoon.
- Add salt and pepper to taste.
- Add green onions just prior to removing dish from heat.
- Serve warm over steam rice.