Braised Pork and Potatoes

Overview

Potatoes are made of starch as the main ingredient and are rich in vitamin C, calcium and potassium. They are called underground apples in France and enjoy the title of the second bread. When stewed with meat containing high-quality protein, the nutrition is more balanced.

Tags

• hot dishes
• home cooking
• common dishes
• pregnant women
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• pork belly
• potatoes
• rock sugar
• star anise
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Peel the potatoes, wash the pork belly and cut into 2-3 cm wide.

   

2. 2 Put the pork belly into the water and simmer for about 3 minutes (forgot to take a photo). Heat the pan and add oil. Add the peppercorns, star anise, ginger and garlic into the pan and stir-fry until fragrant. Add the cooked pork belly and stir-fry to remove part of the fat.

   

3. 3 Cut the onion into shreds, add it to the pot, stir-fry together with the pork belly, add rock sugar, light soy sauce, dark soy sauce, and cooking wine, stir-fry until evenly colored.

   

4. 4 Heat water to cover the meat noodles, bring to a boil over high heat, then turn to low heat and simmer for about 35 minutes.

   

5. 5 Cut the potatoes into hob pieces, add them to the pot, add an appropriate amount of salt, and simmer for about 15 minutes.

   

6. 6 When the soup is thick and the meat is crispy and fragrant, it is ready to serve.