Soak dried shiitake mushrooms in hot water until softened.

Remove stems and set aside water from soaking mushrooms.

Peel potatoes and cut into halves.

Soak in water to remove the starch and prevent it from discolouring.

Cut pork into smaller pieces and blanch in boiling water for a few minutes to remove scum.

Remove blanched pork and place under cold running water to stop the cooking process.

Blend together small onions, garlic and tau cheo into a fine paste.

Pour a generous amount of cooking oil and add the spice paste in a hot wok.

Fry spice paste until the oil separates and fragrant.

Add the pork, dark soy sauce and mix well until thoroughly coated.

Add mushroom water, mushrooms, water and mix everything together.

Bring to boil and let it simmer for about an hour.

Add in the potatoes and simmer for another half an hour until the meat is tender.

Add dark soy sauce if you want a darker gravy.

Serve with sambal belacan.