Braised Pork Belly with Kidney Beans and Potatoes￨So Delicious It Brings Tears
I've been away from home these days, so I can only update some recipes I prepared earlier but haven't posted yet. Today, let's start with a dish I eat most often in autumn and winter: braised pork belly with kidney beans and potatoes. This dish is as classic as it gets — quick, tasty, and perfect with rice. Every family has their own way of making this dish, so let me show you mine.
Ingredients
Steps
Mix 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, and 1 teaspoon of douban sauce in a bowl until well combined
Cut pork belly into chunks, peel and cut potatoes into irregular chunks, and clean and snap kidney beans into segments
Dice green onion, ginger, and garlic for later use
Heat a generous amount of oil in a pot, and fry the potatoes until golden
Add kidney beans and stir-fry until wrinkled on the surface, then remove both ingredients and set them aside
Keep a small amount of oil in the pot, heat, and add pork belly. Fry until the surface turns golden brown
Pour in the prepared sauce mixture and stir evenly
Add the potatoes and kidney beans along with diced green onions and ginger, and stir evenly
Add water to cover half of the ingredients, bring to a boil over high heat, then adjust to low heat, add appropriate salt, cover with a lid, and simmer for 10 minutes
When the sauce reduces to half, add minced garlic and stir evenly
Serve and enjoy