Homestyle Braised Pork Belly with Potatoes
ID: af1a3439...
This homestyle braised pork belly with potatoes is simple to make. It skips the tedious caramelizing of sugar, using red fermented bean curd (nam yue) instead to add color and savory depth. The braised pork belly is tender and flavorful without being greasy, and the potatoes are soft and sweet—a perfect, comforting dish for a rice-based meal.
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🍳 Cooking Flow
Prepare the potatoes cut into chunks, pork belly, ginger slices, scallion knot, star anise, and cinnamon bark. → Blanch the pork belly in cold water for 3 minutes; pan-fry the potato chunks over medium-low heat until golden and half-cooked. → Stir-fry the pork belly to render the fat, add ginger, star anise, and cinnamon to fragrant, then stir in oyster sauce, light soy sauce, rice wine, and enough hot water. → Add the scallion knot, season with salt, sugar, chicken powder, white pepper, red fermented bean curd, and dark soy sauce. Cover and simmer over low heat for 20-30 minutes. → Remove the ginger and scallions, add the potatoes, and continue to simmer for another 15-20 minutes. Finally, turn up the heat to reduce the sauce, garnish with chopped scallions, and serve.
Cooking Steps
Brief Cooking Order
Prepare the potatoes cut into chunks, pork belly, ginger slices, scallion knot, star anise, and cinnamon bark. → Blanch the pork belly in cold water for 3 minutes; pan-fry the potato chunks over medium-low heat until golden and half-cooked. → Stir-fry the pork belly to render the fat, add ginger, star anise, and cinnamon to fragrant, then stir in oyster sauce, light soy sauce, rice wine, and enough hot water. → Add the scallion knot, season with salt, sugar, chicken powder, white pepper, red fermented bean curd, and dark soy sauce. Cover and simmer over low heat for 20-30 minutes. → Remove the ginger and scallions, add the potatoes, and continue to simmer for another 15-20 minutes. Finally, turn up the heat to reduce the sauce, garnish with chopped scallions, and serve.
Introduction
This homestyle braised pork belly with potatoes is simple to make. It skips the tedious caramelizing of sugar, using red fermented bean curd (nam yue) instead to add color and savory depth. The braised pork belly is tender and flavorful without being greasy, and the potatoes are soft and sweet—a perfect, comforting dish for a rice-based meal.
Step 1
Wash and peel the 2 potatoes, then cut them into uniform, bite-sized chunks. Set aside. Cutting them to the same size ensures even cooking.
Step 2
Clean the fresh pork belly and cut it into uniform square pieces. Set aside. Choosing pork belly with a good balance of fat and lean meat is recommended for the best texture.
Step 3
Prepare the aromatics: slice the ginger; tie the scallions into a knot; have the star anise and cinnamon bark ready; chop some scallions for garnish.
Step 4
Add cold water to a pot and place the pork belly in it. Bring to a boil, skim off any foam, and continue to blanch for about 3 minutes to thoroughly draw out blood and gamey odors. Remove and drain.
Step 5
Heat a little cooking oil in a pan. Add the potato chunks, frying over medium-low heat until the surfaces are slightly golden and half-cooked. Remove and drain off excess oil.
Ingredients List
Important Notes
💡 When choosing potatoes, yellow-fleshed varieties are recommended as they have a floury, sweet texture compared to white-fleshed ones.
💡 The pork belly and potato chunks should be similar in size to ensure they cook and absorb flavor evenly.
⚠️ The pork belly must be added to cold water for blanching. As the water temperature rises, it slowly draws out blood and impurities. Using hot water would cause the surface to tighten, trapping the gamey flavors inside.
💡 Pan-frying the potatoes over medium-low heat until the edges are golden before braising adds aroma and helps them maintain their shape without becoming mushy during the long simmer.
💡 This recipe skips caramelizing sugar. Instead, use one tablespoon of red fermented bean curd (nam yue) and a dash of dark soy sauce for a glossy, reddish-brown color and a savory, fragrant profile.
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