猪肉燴飯 Pork in Gravy

This was a dish I got out at restaurants often when I lived in Taiwan. One of my favorites, but I have way too many favorites from Taiwan. Taiwanese food is a mixture of Chinese, Haaken and Japanese cooking styles. No wonder I like it so much.
The sauce is similar to a black pepper sauce. You can leave out the lotus root powder if you can't find any. It doesn't affect the flavor much, just aids in getting a really smooth, silky mouth feel and adds some sweetness. If you don't use any just double the sugar and thicken the sauce with a cornstarch/water mixture as a last step to the recipe. This recipe includes worcestershire sauce which I was a little surprised by seeing as it is not what you would think of something you would see in a Chinese pantry but then I remembered seeing it in another Taiwanese recipe so I guess they have integrated in into their cooking. This is a wonderful flavored sauce and definitely has Asian flavor.

200 grams pork tenderloin
1 Tbsp. sesame oil
3 cloves garlic, minced
2 scallions, chopped
2 medium yellow onions, sliced
1 Tbsp. lotus root powder
10 grams bamboo shoots
1 large carrot sliced
1 1/4 cups hot chicken broth
1 cup water
1 tbsp. sugar
1 tsp. black pepper (more if you like it spicy)
1 Tbsp. rice wine
2 Tbsp. oyster sauce
1 Tbsp. worcestershire sauce

Heat wok and add sesame oil, garlic, scallions, onion and pork. When pork is mostly cooked add black pepper. When you start to smell the pepper then add the rest of the ingredients. Cover and simmer until carrots are tender. If using starch, bring it to a boil and slowly add starch water until the sauce is smooth and thickened to sauce consistency.

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