Mapo Tomato

Main

• 1 tbsp neutral oil
• 4.5 oz (126 g) ground pork
• 2 cups (250–300 g) cherry tomatoes or 2 large tomatoes, quartered
• 1 green onion, finely chopped
• 1 tbsp (8 g) minced garlic
• 1 tbsp (8 g) minced ginger
• 1 tbsp doubanjiang
• ⅓–½ cup (80–120 ml) chicken broth
• Freshly cracked black pepper, to taste

Sauce Base

• 1 tbsp sake
• 2 tsp soy sauce
• 1 tbsp tianmianjiang or miso
• 1 tsp sugar

Slurry

• 2 tsp potato starch or cornstarch
• 1 tbsp water

Finish

• Chili oil, to taste
• Extra green onion, for garnish

1. 1

   Mix sauces: In a small bowl, combine sake, soy sauce, tianmianjiang (or miso), and sugar. Set aside.

2. 2

   Prepare slurry: In another bowl, whisk together potato starch (or cornstarch) and water. Set aside.

3. 3

   Cook pork: Heat neutral oil in a medium pan over medium heat. Add ground pork and cook, breaking it up with a wooden spatula, until no longer pink.

4. 4

   Aromatics: Add garlic, ginger, and doubanjiang. Cook until fragrant (about 30 seconds).

5. 5

   Add tomatoes, sauce and green onion: Stir in the tomatoes and cook for 1 minute. Pour in the sauce base and mix well. Add in the chopped green onion and cook for another 30 seconds.

6. 6

   Simmer: Add chicken broth and let it simmer for about 1 minute, or until the tomatoes begin to soften.

7. 7

   Thicken: Re-whisk the slurry, then turn off the heat and drizzle it in. Stir to combine, then turn the heat back on and let it bubble until the sauce thickens. If it gets too thick, add a splash of chicken broth or water. The tomatoes will continue to release juices, so aim for a slightly thicker consistency at this stage.

8. 8

   Finish: Drizzle with chili oil and freshly cracked black pepper. Garnish with green onion. Enjoy hot with rice or bread!