Prep 10 mins
Cook 1 hr
This recipe is a bit different from the Chinese variation. My Mother in Law taught me how to make this dish which was handed down from her Mother in Law and my husband requests it often. It's one of those comforting dishes that will become a staple.
- 1814.36 g pork shoulder
- 14.79 ml flour
- 118.29 ml tomato sauce
- 29.58 ml red chili powder (I prefer New Mexico)
- 9.85 ml garlic salt
- 1.23 ml black pepper
- 1 knorr chicken bouillon cube
- 0.25 ml ground cloves (tiny pinch)
- 473.18 ml water
- Cut the pork into 1/2 inch cubes removing any fat. Heat a large pot on medium high and fry the pork allowing it to fry in its own juices. After the meat is browned on all sides, turn the heat to medium low and cover stirring occasional until the meat is fork tender, about 45 minutes.
- Then, add the flour to the pork and stir lightly browning the flour for 2 minutes. Finally, add the tomato sauce, all of the spices and water. Stir to combine and cook on medium heat just until the sauce thickens. Add more garlic salt to taste and chile powder if needed. Also, if sauce gets too thick, you can add another 1/4 cup water until the sauce has the consistency you like. It should resemble a runny gravy.