1 Two hours before cooking, arrange your pork pieces on a tray, sprinkle with salt, 5 spices, and thyme flowers, cover, and refrigerate.
2 Preheat your oven to 180°C (355°F) (th6) and take the tray out of the refrigerator.
3 In a casserole dish, pour two tablespoons of oil. When it is hot, place your pork pieces and brown them on all sides. Add the half shallots, then the veal stock (or broth), and the soy sauce.
4 When boiling, add your potatoes and mushrooms, cover, and place in the oven for 1 hour and 15 minutes of cooking.
5 Then, take out your casserole dish and let it rest for 15 minutes. Using a small ladle, remove the excess fat that has floated to the surface.
6 On a tray, take out your pork pieces, potatoes, drain them in a colander to recover your mushrooms, then put the liquid back in the casserole dish, check the seasoning, and slightly thicken with cornstarch diluted in cold water if your sauce is not thick enough. Bring to a boil, then put back your meat, potatoes, mushrooms, and shallots in the casserole dish.
Cette recette à la base m'a été\\"confiée"par Xinxin la petite femme chinoise du chef Dorémus.
C'est une spécialité de Fuschin ville située dans la province de Lianoning au nord de la Chine, région caractérisée par des hivers très rigoureux, et donc ce plat est non seulement est délicieux, mais de plus, il s'accorde au mieux à ces difficiles conditions climatiques.
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