[Universal Braised Formula] Brother Lin's Braised Pork with Potatoes
As a meat-loving baby, whenever my parents asked me what I wanted to eat when I was little, I would always blurt out 'braised pork' without hesitation š. Braised pork was the most delicious dish in my little heart (such simple aspirations, hahaha). To this day, I still fondly remember the feeling of rushing home from school at noon, filled with longing for braised pork į(į)į! This classic Chinese dish has its own unique preparation and flavor in every household, but I always subjectively feel that only my family's version is the most authentic and deliciousāa taste of happiness I've grown up with. I believe this is a dish that must be learned and passed down. With some memories and my mom's remote guidance, Iāve recreated her braised porkļ½š
Ingredients
Steps
Prepare the ingredients: cut the pork belly into chunks, cut the potatoes into similar-sized pieces, slice the ginger, crush the garlic, cut the white part of the scallion into sections, and chop the green part into scallion greens.
Adjust the amount of ginger, garlic, and scallion to your preference. The spices needed are shown in the picture. Use just a little of eachādonāt overdo it, or the spice flavor will overpower the dish.
Heat the pan with a little oil, then stir-fry the spices to release their fragrance (since pork belly is already fatty, use less oil here).
Add the pork and stir-fry continuously until the surface is slightly browned and the fat renders out. Add a little cooking wine to remove any gaminess and enhance the flavor, then set aside.
Use the remaining oil in the pan to caramelize the sugar. This step is crucial for giving the braised pork its bright red color but is easy to mess up. Keep the heat low to avoid burning, which makes it bitter. Add an appropriate amount of sugar (rock sugar works too). Once the sugar melts and starts to turn color, and small bubbles appear, quickly return the pork to the pan.
Stir-fry continuously to coat the pork with the caramelized sugar.
Add light soy sauce (for seasoning), a small amount of dark soy sauce (for colorādonāt overdo it, or the color will turn too dark), and oyster sauce (for umami, so no MSG is needed). Continue stir-frying.
Once everything is well mixed, add boiling water to cover the pork. Itās best to use boiling waterācold water tightens the meat, making it less tender.
At this point, taste and adjust the flavor with salt if needed. Simmer, simmer, simmerā¦
Now, take out a secret weapon! Transfer the pork to a clay pot to continue braising. You can add the potatoes now and simmer until tender. If you prefer the potatoes to hold their shape, add them in the last 10 minutes.
Simmer over low heat for about an hourā¦ It smells amazing!
Finally, remove the lid, turn up the heat to reduce the sauce, and youāre done! Be sure to stir at the end to prevent sticking.
Sprinkle with scallion greensāso temptingļ½
Looking at this, Iām hungry againā¦
Rich, tender braised porkāan absolute rice killer!