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.
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.
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.
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.
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.
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.
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.
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.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
