PORCO BAFACA

Porco Bafaca

1kg pork shoulder or belly pork	Pound ginger and garlic and massage into the pork. Add the Chinese wine and vinegar and season to taste. Use a fork to prick the surface of the pork to allow the marinade to penetrate. Let the pork marinate overnight in the fridge. Heat the oil, add the shallots and chung and then brown the meat on all sides. Add the water and bring to a boil. Let it simmer until the meat is tender. During the last 15 minutes, add sliced potatoes and boil until cooked. Carve the meat into slices. Separate the meat from the gravy and refrigerate overnight. Skim off the solidified fat from the gravy. Use this oil to fry the carved slices of pork and the potatoes until brown. The gravy may need to be reduced if too watery. Add 1 tsp. of sugar and 1 tsp. of cornflour to the gravy and boil until the desired consistency is reached.
1 thumb ginger
1 tsp. garlic
1 tbsp. tumeric
4 tbsp. Chinese wine (triple distilled)
8 tsp. Cantonese vinegar
Salt and pepper to taste
4 tbsp. oil
2 sprigs chung (spring onion)
1 tbsp. minced shallot
1lb sliced potatoes
1 cup water
1 tsp. sugar
1 tsp. cornflour