Stir-fried Potatoes with Sliced Pork
This restaurant-style home-cooked dish features potato slices pan-fried to a golden brown with a fluffy, tender texture. Combined with succulent marinated lean pork and the savory oil rendered from pork belly, it's a fragrant, flavor-packed dish that goes perfectly with steamed rice.
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🍳 Cooking Flow
Slice the potatoes into slightly thick pieces; chop the chili, garlic, and ginger. → Slice the lean pork, season, add water and cornstarch, mix well, then coat with oil to seal. → Pan-fry the potato slices over medium-low heat until golden and cooked through, then remove. → Render the fat from the pork belly, add the lean pork and aromatics, and stir-fry over high heat until browned. → Return the potatoes to the wok, season, toss well, add green peppers, finish with a drizzle of oil, and serve.
Cooking Steps
Brief Cooking Order
Slice the potatoes into slightly thick pieces; chop the chili, garlic, and ginger. → Slice the lean pork, season, add water and cornstarch, mix well, then coat with oil to seal. → Pan-fry the potato slices over medium-low heat until golden and cooked through, then remove. → Render the fat from the pork belly, add the lean pork and aromatics, and stir-fry over high heat until browned. → Return the potatoes to the wok, season, toss well, add green peppers, finish with a drizzle of oil, and serve.
Introduction
This restaurant-style home-cooked dish features potato slices pan-fried to a golden brown with a fluffy, tender texture. Combined with succulent marinated lean pork and the savory oil rendered from pork belly, it's a fragrant, flavor-packed dish that goes perfectly with steamed rice.
Step 1
Wash and peel the potatoes, cut them in half, then slice into pieces with some thickness. Set aside in a bowl.
Step 2
Slice the green long peppers diagonally. Mince the garlic and ginger, slice the Thai chili peppers into thin rings, and place all in a bowl together.
Step 3
Thinly slice the pork belly. Cut the lean pork against the grain into thin slices and place in a bowl for marinating.
Step 4
To the lean pork, add 1 tbsp oyster sauce, 1 tbsp light soy sauce, a dash of dark soy sauce, rice wine, chicken powder, about 1 tbsp cornstarch, and a splash of water. Massage well until the meat absorbs the liquid, then add a splash of peanut oil to coat and seal.
Step 5
Heat oil in a wok, spread out the potato slices. Maintain medium heat and pan-fry, flipping occasionally, until the surface is golden and the potatoes are cooked through. Remove and set aside.
Ingredients List
Important Notes
💡 It is recommended to use yellow-fleshed potatoes for a fluffier and sweeter texture.
⚠️ Do not cut the potato slices too thin, otherwise, they will break easily during stir-frying.
💡 Potatoes do not need to be blanched; pan-frying them raw results in a better charred fragrance.
💡 Adding water and cornstarch when marinating the lean pork locks in moisture; sealing with oil prevents sticking and keeps the meat tender.
💡 Adding a small amount of pork belly helps render fat, making the entire dish much more fragrant.
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