Braised Pork Belly with Potatoes

Braised Pork Belly with Potatoes (Potato Stew with Pork) is a classic home-style dish. It's stewed with soy sauce, mirin, and sugar, resulting in tender pork belly and potatoes and carrots that have absorbed the essence of the sauce, creating a soft, fluffy texture and a rich, sweet flavor. This dish is served piping hot and is very appetizing, making it perfect for family cooking.

Ingredients

Steps

Heat an iron wok until hot, then rub the pork belly skin-side down until it turns black. Remove the pork belly skin-side down and soak it in water for five minutes. Scrape the skin clean with a knife, then rinse thoroughly with water. Add cold water to a pot and blanch the pork belly.
After the water boils, skim off the foam and remove the pork belly.
After cooling, cut into pieces about one finger wide.
then cut into pieces
Add oil to a wok. Once the oil is hot, add the pork belly and stir-fry over high heat. After one minute, reduce the heat to medium.
Flip the pork every 20 seconds, fry until golden brown, then remove and set aside. Place the fried pork in a small bowl.
Add 50g of rock sugar and two tablespoons of oil to an empty pan, turn on medium heat, and gently tap the rock sugar with the back of a spatula.
Stir in a circular motion after the rock sugar begins to melt.
After the rock sugar has completely melted, turn the heat to low and keep it still.
Remove from heat after the rock sugar bubbles, and stir in a circular motion until the bubbles disappear.
Add half a bowl of water, turn the heat back on, and once the rock sugar has completely melted, set aside (if it is bitter, you need to stir-fry it again).
Cut the scallions into three sections.
Add oil and half a bowl of lard.
Heat oil, then add scallions, dried chili peppers, ginger, cinnamon, and star anise.
Once the scallions are slightly golden brown, add the pork belly and stir-fry quickly over high heat for one minute.
Add light soy sauce along the edge of the pan, then pour in the caramelized sugar water and stir-fry evenly.
Add boiling water to cover the ingredients, bring to a boil over high heat, add a piece of red fermented bean curd and salt, then simmer over low heat for one hour.
Cut potatoes into chunks
After one hour, skim off half of the oil from the side of the pan.
Add potatoes and bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes.
After 15 minutes, reduce the sauce over high heat, then remove the spices.
Add MSG, salt, and sugar to taste. Done!