Braised Pork Belly with Potatoes

Name: Braised Pork Belly with Potatoes
Total time: 55 min
Ingredients: 500g (about 1 lb) Pork belly; 2 medium Potatoes; 4 slices Ginger; 4 cloves, crushed Garlic; 4 pieces Dried red chilies; 3 tablespoons Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Sugar; 2 tablespoons Shaoxing wine; 3 tablespoons Vegetable oil; 1 cup Water

Tender pork belly slowly braised in a savory-sweet sauce, paired with golden fried potatoes that soak up all the delicious flavors. A comforting classic that fills the kitchen with an irresistible aroma.

55 min

Medium

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Story

This rustic Chinese dish brings together two comfort food favorites in one satisfying meal. The key is getting that beautiful caramelization on both the pork and potatoes before the braising stage.

Ingredients

Pork belly 500g (about 1 lb)

Potatoes 2 medium

Ginger 4 slices

Garlic 4 cloves, crushed

Dried red chilies 4 pieces

Light soy sauce 3 tablespoons

Dark soy sauce 1 tablespoon

Sugar 2 tablespoons

Shaoxing wine 2 tablespoons

Vegetable oil 3 tablespoons

Water 1 cup

Instructions

Prepare the ingredients

Cut the pork belly into roughly 3cm chunks. Peel and cut potatoes into similar-sized chunks. Have your ginger slices, crushed garlic, and dried chilies ready nearby.

Sear the potatoes

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add potato chunks and cook, stirring occasionally, until golden brown on both sides, about 5-6 minutes. Remove and set aside.

Caramelize the pork

Add another tablespoon of oil to the same pan. Add pork belly pieces in a single layer and cook without stirring for 2 minutes until the bottom gets a nice golden crust. Flip and repeat. Continue cooking, stirring occasionally, until all sides are nicely caramelized. Remove and drain excess fat if needed.

Build the flavor base

Add the last tablespoon of oil to the pan. Toss in the ginger, garlic, and dried chilies. Stir-fry for about 30 seconds until fragrant—you'll smell the aromatics wake up.

Braise until tender

Return the pork to the pan. Add both soy sauces, sugar, and Shaoxing wine. Give everything a good stir to coat. Pour in the water, bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes until pork is nearly tender.

Finish the dish

Add the fried potatoes back into the pan. Continue cooking uncovered for another 10 minutes, stirring occasionally, until the sauce thickens and coats everything beautifully. The potatoes should be soft and have absorbed the savory sauce. Serve hot over steamed rice.