Gravy and Biscuits East-West Style
Serves 4

• 1 pound naturally fed ground pork
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 1 bunch scallions sliced, white and green part separated
• 1 serrano chile or green jalapeno, stemmed, minced
• 2 tablespoons oyster sauce
• 3 cups chicken stock
• 2 tablespoons cornstarch, made into slurry
• 4 baked biscuits
• Kosher salt and freshly ground black pepper

In a large sauté pan coated very lightly with oil over medium heat, add the pork, lightly season and brown, breaking up any large chunks. Transfer cooked pork to a paper towel-lined plate, leaving a bit of the rendered fat in the pan, and return pan to heat. Add the garlic, ginger, scallion whites and serrano and sauté until soft, about 1 minute. Add oyster sauce, stir to combine, and add stock. Bring to a boil and whisk in slurry to thicken. Allow to simmer until thickened, about 2-3 minutes. Once sauce has thickened, return pork to pan, check for flavor and season if necessary. To serve, halve a warm biscuit, top bottom half with pork mixture, garnish with scallion greens and biscuit top.