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Chinese-Style Pork over Mashed Potatoes

Fragrant, savory ground pork over a bed of mashed potatoes! You can also serve this the more traditional Chinese way — over steamed rice. Either way it's delicious, filling, and satisfying.

Pirko RitaAuthor avatar
Recipe author
Mashed pork in Chinese style
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 4 g
Fats 28 % 7 g
Carbohydrates 56 % 14 g
125 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Rinse the meat under cold running water and pat it dry with napkins or paper towels. Cut the pork into small pieces and grind it — pulse it in a blender or run it through a meat grinder once.

  2. Step 2:

    Step 2

    Put the ground pork in a skillet and pour in a little filtered water (about 50 ml). Stir well. Add the soy sauce, then season with salt and ground black pepper to taste. Keep cooking the meat until almost all the water has evaporated, but the pork is still juicy and tender.

  3. Step 3:

    Step 3

    Dissolve the potato starch in 1 tablespoon of water. Peel the garlic and press it through a garlic press. Add the starch slurry and pressed garlic to the pork and mix everything well. Once the water cooks off and the mixture thickens slightly, turn off the burner, take the skillet off the heat, and stir in a little Worcestershire sauce. Mix again. Add other seasonings if you like.

  4. Step 4:

    Step 4

    Coarsely chop the green onion and stir it into the finished, fragrant pork.

  5. Step 5:

    Step 5

    Make the mashed potatoes, which pair perfectly with the savory, fragrant pork. Boil the potatoes, then mash them, adding a pat of butter, hot milk, and salt, and stir until smooth. Now set a ring mold in the center of a plate. Spoon in the mashed potatoes, top with the pork and green onion, press down lightly, carefully lift off the ring, and serve.

  • Next time I make this, I'll try not mixing the green onion into the pork but scattering it fresh on top instead — when stirred into the hot meat it darkens and goes a bit limp. It still tastes great, but I feel the dish loses a little of its good looks. You could also experiment with different Chinese sauces, which would surely give the dish a new flavor and a fresh spin.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Potato starch - 300  kcal/100g
  • Worcestershire sauce - 78  kcal/100g

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