Pork and potato hash with oyster mushrooms

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Saturday Kitchen Chefs - Ching He HuangBy Ching-He Huang
From Saturday Kitchen

For the rice

  • 350g/12oz jasmine rice
  • 400ml/14fl oz chicken stock

For the oyster mushrooms

  • 200g/7oz oyster mushrooms
  • 1–2 tbsp olive oil
  • 1–2 large pinches sea salt
  • 2 large pinches cracked black pepper
  • 2 large pinches dried chilli flakes

For the potatoes

  • 500ml/18fl oz peanut oil or sunflower oil
  • 500g/1lb2oz baby potatoes, scrubbed and cut into 1cm/½in cubes

For the pork

  • 1 tbsp rapeseed oil
  • 1 garlic clove, finely chopped
  • 1 large white onion, finely chopped
  • 2 bay leaves
  • 500g/1lb2oz lean pork mince
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1–2 tbsp oyster sauce
  • 1–2 tbsp sweet soy sauce
  • 1–2 tbsp Worcestershire sauce
  • 1 tsp dark soy sauce
  • 1 pinch ground white pepper
  • salt and freshly ground black pepper
  • 2 large spring onions, finely sliced, to garnish

For the fried eggs

  • 1 tbsp rapeseed oil
  • 4 free-range eggs
  • 1 pinch salt
  • 1 pinch ground white pepper

To serve (optional)

  • red cabbage, sliced
  • lemon juice
  • salt
  • black pepper
  • olive oil
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