Spicy Malaysian Style Pork Pong Teh

This recipe is a meat and potato recipe with a dark gravy; usually served over warm steamed rice. What makes this dish diffferent from the other ones I've posted, is the use of taucheo (preserved soybean paste commonly found in Malaysian dishes). Though it looks similar to other dark meat and potato dishes, the soybean paste gives it an additional dimension of flavor. Traditionally made without the chilli peppers, I find that the chilli peppers adds another layer of flavor, but certainly feel free to omit it, if preferred. It is also traditionally made with onion and garlic blended into a paste for use in the dish, but in the interest of time, I have omitted this step. I have found that using chopped onion and garlic doesn't take anything away from the flavors of this dish. This recipe can also be made with chicken.

Ingredients

1 medium onion, chopped
5 cloves garlic, chopped
2 to 3 hot chilli pepper, chopped, optional, adjust to taste
3 tbsp cooking oil
2 tbsp taucheo (preserved Chinese soybean paste), can be obtained at any Asian grocery store
4 to 5 Chinese mushrooms, soaked and sliced thinly (may use fresh mushrooms to substitute)
2 medium potatoes, cut into 1 inch cubes
3 tbsp soy sauce, adjust according to taste
1 tbsp brown sugar
salt/pepper/garlic powder, to be added at the end of cooking according to taste
2 to 3 Thai chillis (to be added at the end of cooking), optional
cilantro, green onion, for garnishing

Pork Marinade

2 lbs pork, a slightly fatty cut, cut into 1 inch cubes
1 tsp ginger powder, feel free to substitute with fresh chopped ginger
½ tsp ground pepper
1 tbsp soy sauce

Directions

Fry chopped onion, garlic and hot chilli peppers in cooking oil.
Once fragrant, reduce heat and add taucheo (soybean paste). Stir frequently.
Add marinated pork and let pork brown slightly.
Marinade pork in soy sauce, ginger and garlic powders. Let marinade for 30-60 minutes.
Add potatoes, mushrooms and 1/2 cup water and let simmer until pork and potatoes are cooked to desired tenderness.
Add soy sauce, brown sugar, salt, pepper and garlic powder to taste. Feel free to allow to simmer further to obtain a gravy that forms a coat over the meat.
Serve over warm steamed rice. Garnish with green onion and cliantro.
Add whole Thai chillies if desired. (These are usually eaten crushed into the rice and gravy)