Braised Pork Belly with Baby Potatoes
Using fresh high-starch baby potatoes with skin-on reduces starch loss, fully absorbs the meat flavor, and doesn’t affect the taste of the braised pork. Updated at least four times a week. Please follow!
Ingredients
Steps
Slice scallions and ginger; crush other spices and place into a spice bag for later use.
Do not cut the pork belly chunks too small, as it would affect the enjoyment of eating the meat.
Cut the fresh baby potatoes in half.
Boil the pork belly in a pot of cold water for three minutes. Skim off the scum, remove, and drain as much water as possible. Otherwise, the hot oil will splatter when added to the pan later.
Melt the rock sugar in the pan to create caramelized sugar. Remember to use minimal oil; otherwise, large amounts of foam will form when the meat is added.
Add the meat and stir-fry to coat evenly with the caramelized sugar. Strangely, the pork belly I purchased included two rib bones, giving me about three dollars’ worth of bonus meat, which made me very happy.
Add scallions, ginger, and two dried chili peppers; stir-fry.
Add potatoes, cooking wine, soy sauce, and the spice bag.
Add water until it covers the ingredients.
Simmer over medium heat for about an hour, then uncover and increase the heat to thicken the sauce.
Before serving, add salt and a tiny bit of balsamic vinegar, plate, and enjoy.