Braised Pork with Sweet Potatoes

Braised Pork with Sweet Potatoes
6 to 8 servings

2 pounds pork butt, trimmed

Seasonings:
6 whole scallions, batons
6 cloves garlic, minced
6 slices fresh ginger, smashed
2 teaspoon hot chile paste
3 tsp cinnamon
1 whole star anise, smashed

Braising Mixture:
4 cups water
1/2 cup soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
2T or more Kecap Manis

2 pounds sweet potatoes, 1-1/2-inch cubes
1 lbs gai lan, chopped
2 tablespoons minced scallion greens for garnish
Slurry

Cut the pork into 1-1/2-inch cubes
Heat the oil until very hot large pot. Sear the pork, and set aside.
Reheat the pan and oil, add the Seasonings. Stir-fry until fragrant,
about 15 seconds, then add the Braising Mixture. Reduce the heat to low,
cover, and let simmer for 20 minutes.
Add the pork, bring the liquid to a boil, and reduce the heat to low. Let
simmer, covered, for 35 to 40 minutes. Add the sweet potatoes, stir,
cover, and continue cooking for about 25 minutes, or until the potatoes
are tender. Add in the gai lan and cook a few minutes. Thicken with
slurry.
Serve with rice and sichuan peppercorn and braising liquid.