Braised Pork with Potatoes
A classic Zhejiang-style dish with a glossy reddish-brown color, rich and mellow flavor, and a nutritious blend of pork belly braised together with potatoes.
Ingredients
pork belly (cut into 2-3 cm cubes)
250 g
potatoes (peeled, washed, cut into irregular wedges)
250 g
soy sauce
2 tbsp
sugar
2 tbsp
scallion segments
to taste
ginger chunks
to taste
Shaoxing wine
1 tbsp
Instructions
1
Step 1
Wash the pork belly and cut into 2-3 cm cubes. Peel and wash the potatoes, then cut into irregular wedges.
2
Step 2
Pour an appropriate amount of oil into a wok and heat to about 70% hot. Drop in the potato wedges and fry until golden, then remove and drain for later use.
3
Step 3
Reserve about 4 tablespoons of oil in the wok and heat over medium. Add the sugar and stir with the spatula so it heats evenly; once the sugar gradually melts and forms golden bubbles, add the pork and stir-fry until evenly colored and the fat renders out. Pour off some of the oil, then add the soy sauce, Shaoxing wine, scallion segments, and ginger chunks, and stir-fry briefly. Add an appropriate amount of water, bring to a boil over high heat, then reduce to low and simmer until the pork is almost tender. Add the potatoes and continue cooking until everything is tender and well combined, then serve.
