Braised Pork with Potatoes
The classic pairing of potatoes and pork belly, with the simmering time allowing their flavors to blend perfectly. Whether served with rice or noodles, it’s a popular dish on the home dining table.
The characteristics of this Braised Pork with Potatoes recipe
The characteristics of this Braised Pork with Potatoes are quite obvious. It’s a simple, homey dish that’s full of flavor and perfect for pairing with rice. After frying, the potatoes have a crispy, fragrant exterior and a soft, sticky interior, absorbing the fat and broth from the pork belly, making each bite rich in flavor. After stir-frying, the pork belly renders its fat without being greasy, and the lean meat becomes tender and soft, creating a satisfying texture when paired with the potatoes.
For seasoning, dark soy sauce and light soy sauce are used, providing the right color and savory flavor. A little sugar is added to enhance the taste, and overall, the dish has a rich, bold flavor that pairs perfectly with rice. The addition of bay leaves and star anise adds depth, preventing the dish from feeling too one-dimensional. The cornstarch slurry helps thicken the sauce, allowing it to coat the ingredients and giving the dish a more satisfying texture.
This dish is simple, homey, and flavorful, making it a great option for everyday meals. It doesn’t require complicated techniques, and the ingredients are easy to prepare. If you enjoy rich, savory flavors, this dish will definitely suit your taste.
Required Ingredients and Substitutes
Potatoes: As the main ingredient, they absorb the fat from the pork belly and have a soft, tender texture.
Pork Belly: With a balance of fat and lean meat, the fatty part adds richness, while the lean part provides a chewy texture.
Ginger: Removes any unpleasant odors and enhances aroma, adding layers of flavor.
Garlic: Adds fragrance and depth, infusing the dish with a rich aroma.
Green Onion (White Parts): Enhances the fragrance, boosting the overall flavor.
Dark Soy Sauce: Adds color to the dish and imparts a deep, savory flavor.
Light Soy Sauce: Brings in a fresh, salty taste, balancing the sweetness.
Sugar: Adds sweetness, balancing the savory and salty flavors.
Salt: Enhances the overall flavor and seasoning.
Bay Leaves: Adds fragrance and depth, enhancing the dish’s complexity.
Star Anise: Offers a unique aroma and intensifies the overall flavor.
Cornstarch Slurry: Thickens the sauce, making it more velvety.
Sesame Oil: Elevates the aroma, giving the dish a unique fragrance.
Substitutes
Pork Belly: Can be replaced with pork shoulder or beef for a different flavor.
Dark Soy Sauce: Can be substituted with dark-colored soy sauce, which has a slightly lighter taste.
Bay Leaves: Can be replaced with rosemary, but the flavor will change significantly.
Star Anise: Can be replaced with fennel powder, providing a similar seasoning effect.
Tips and Techniques
Water Control
When adding water, ensure it just covers the pork belly, but doesn't fully submerge all the ingredients. During simmering, the liquid will gradually evaporate, so it’s important to check periodically. If the broth reduces too quickly, add a little more water to prevent it from drying out. However, the final dish should not be soupy; it should have a rich sauce coating the ingredients.
Choosing the Right Pot
The best results come from using a cast-iron pot or a heavy-bottomed pan. These retain heat better, ensuring the pork belly and potatoes cook more tenderly. If using a regular wok, keep the heat low and simmer slowly to avoid burning the bottom.
Preparing the Pork Belly
After cutting the pork belly into chunks, soak it to remove any blood, which helps reduce the odor. When stir-frying, start by rendering the fat from the fatty parts. This not only enhances the aroma but also reduces greasiness. If there’s too much fat, you can drain off some to avoid an overly greasy dish.
Pre-treating the Potatoes
Fry the potatoes until the skin is golden before simmering. This helps them maintain a better texture while absorbing the sauce, making the flavor richer. If you prefer not to fry, you can sauté them and then simmer, but fried potatoes will have a superior texture.
Seasoning Adjustments
This dish has a slightly salty, savory, and mildly sweet flavor. The sugar adds freshness and depth of color, but should not be used in excess. You can adjust the salt and sugar to your taste, and if you like spice, consider adding dried chilies or Sichuan peppercorns to enhance the complexity.
Simmering Time
Start by simmering the pork belly for 15 minutes to allow the meat to soften and absorb the flavors. Then add the fried potatoes and continue simmering for another 10 minutes, allowing the potatoes to soak up the broth. Don’t cut the simmering time too short, or the meat won’t be tender and the potatoes won’t fully absorb the flavor.
Sauce Reduction
Towards the end of cooking, add a small amount of cornstarch slurry to thicken the sauce. This will help the sauce cling to the pork and potatoes, adding richness to the dish. A few drops of sesame oil will enhance the aroma, and should not be skipped.
INGREDIENTS
Main Ingredients
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·1 potato
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·300g pork belly
Additional Ingredients
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·20g ginger
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·20g garlic
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·20g green onion (white parts)
Seasonings
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·10ml dark soy sauce
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·10ml light soy sauce
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·5g sugar
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·3g salt
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·2 bay leaves
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·2 star anise
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·A little cornstarch slurry
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·A few drops sesame oil
COOKING STEP
Step 1
Cut 1 potato into chunks using a rolling knife, and soak them in water.
Step 2
Cut 300g pork belly into chunks, and soak in water to remove blood.
Step 3
Cut 20g ginger into small pieces, 20g garlic into chunks, and 20g green onion (white parts) into segments.
Step 4
Heat enough oil for deep frying in a pan until it reaches about 80% hot, then fry the potatoes.
Step 5
Fry the potatoes until the surface turns golden brown, then remove and drain the oil.
Step 6
Leave some oil in the pan, add the ginger and garlic, stir-fry until fragrant, then add the pork belly and stir-fry.
Step 7
Once the fat from the pork belly renders, and the edges of the meat turn golden brown, add 10ml dark soy sauce, 10ml light soy sauce, and stir well. Add 5g sugar for seasoning.
Step 8
Stir-fry until fragrant, then add enough water to cover the pork belly.
Step 9
Add 3g salt, green onion (white parts), 2 bay leaves, and 2 star anise for seasoning. Cover the pan, and simmer on low heat for 15 minutes.
Step 10
When the pork belly is about 80% cooked, add the potatoes and simmer together for another 10 minutes.
Step 11
Once the potatoes are tender, add a small amount of cornstarch slurry to thicken the sauce.
Step 12
Finally, add a few drops of sesame oil to enhance the flavor, and the braised pork with potatoes is ready to serve!
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Serving Suggestions
With Rice
Braised pork with potatoes has a rich, savory flavor, making it perfect when paired with white rice. The sauce mixed with the rice is absolutely delicious, with every bite packed with umami and the savory goodness of the meat. If you're looking for variety, you can also serve it with steamed buns, flower rolls, noodles, or even use it as a filling for toast or hand-pulled pancakes for a unique twist.
With Vegetables
Given that this dish is rich and oily, pairing it with some refreshing vegetables can balance the flavor. Consider sides like garlic stir-fried water spinach, cucumber salad, stir-fried broccoli, or braised cabbage. These will not only help cut through the richness but also add a more balanced nutritional profile.
Occasions
This dish is ideal for family gatherings, weekend dinners, or festive meals. It’s especially comforting on colder days, providing warmth and satisfaction. If you'd like to simplify the preparation process, you can cook it in advance and just reheat it when it's time to eat. In fact, the flavors might even become more intense with time.
Flavor Boosting Tips
For an added fresh touch, sprinkle some chopped scallions or cilantro on top of the braised pork with potatoes just before serving.
Pairing it with a hot soup, like seaweed egg drop soup or winter melon pork rib soup, will make the meal feel even more complete.
If you enjoy a bit of spice, consider adding dried chili peppers during cooking, or serve the dish with chopped chili or pickled peppers to enhance the depth of flavor.
FAQs:
If you're looking for a vegetarian version, mushrooms are a great alternative. Their fresh, savory texture absorbs the seasonings well, offering a meaty-like mouthfeel.
If you're short on time, you can use a pressure cooker to cut down on cooking time. Typically, 15-20 minutes in the pressure cooker will achieve similar results, with tender meat and soft potatoes.
REVIEWS
