Potato Braised Pork Belly - Perfect for Pairing with Rice
Braised pork belly tends to be a bit greasy, so in the past, we often cooked it with ingredients like dried beancurd sticks that absorb oil and broth. Actually, pairing it with potatoes works wonderfully too. The stewed potatoes and pork belly both have a soft and tender texture, enriched with flavorful broth, making it a perfect complement to rice.
Ingredients
Steps
Cut the pork belly (with skin) into chunks.
Put the pork belly into a pot of cold water with ginger slices, cooking wine, and a small amount of salt. Cook until done, then remove. If the chunks feel too large, you can cut them smaller.
Heat a pan with a little oil, then pan-fry the pork belly chunks until slightly golden on the surface.
The color looks quite good.
Peel and cut the potatoes into chunks. Fry some in a pan with a little oil until golden, then set aside.
This already looks appetizing and makes you want to dig in.
Heat a pan with oil, and on low heat, caramelize the rock sugar. Add the pan-fried pork belly and stir-fry to coat evenly. Add a small amount of dark soy sauce to enhance the color. (Note: In the photo, the heat wasn’t adjusted properly, causing slight sticking.)
Add hot water, ginger slices, star anise, Luo Han Guo, bay leaves, light soy sauce, and salt. Bring to a boil on high heat, then simmer on medium heat for half an hour.
After half an hour, the broth will have reduced and thickened.
Add the potato chunks and continue to simmer. Here, I used half fried and half unfried potatoes.
When the broth is nearly dry and the potatoes and pork belly are tender and soft, it’s ready.
Before serving, add chopped green garlic and stir-fry briefly to enhance flavor and improve the color presentation.
This is a simple home-style dish. The potatoes, infused with the meat juices, taste even better than the pork, making it perfect for all ages and a great rice pairing.