Lunchbreak: Ying Stoller makes harvest pork

Ying Stoller

Ying’s Kitchen

Harvest Pork

1-2 Tablespoons oil
1 1/2 pounds boneless  pork, cut into 1-inch cubes
1 Tablespoon dark soy sauce
1 cinnamon stick
2 star anise
1 1/2 Tablespoons yellow rock sugar or regular sugar
3 quarter-sized slices ginger
1 green onion (white part only), chopped
1 teaspoon salt
2 cups water
1/2 Kabocha squash, peeled, seeded and cut into 1 1/2-inch chunks
6 baby red potatoes or 2 large potatoes, peeled and cubed
1 ear corn, cut into 4 pieces

Add oil in a wok or large pan over medium-high heat. When oil is hot add the pork and cook until lightly browned on all sides. Stir in dark soy sauce, and continue to stir for 1 minute. Add cinnamon stick, star anise, sugar, ginger, green onion, salt and water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes. Add the Kabocha squash, potatoes, and corn. Return to a simmer, then cook, covered until the squash, potatoes and corn are tender, about 15 minutes. Remove cinnamon stick and star anise

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