Braised pork with small potatoes

Overview

I saw small potatoes from my hometown in the market. They were very fresh, and I missed the delicacies from my hometown. Although they are more expensive than ordinary potatoes, I bought some and cooked some meat to supplement the brains of my students who are about to take the high school entrance examination.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• spring recipes
• banquet dishes
• lunch
• oil
• old soy sauce
• pork belly
• rock sugar
• star anise
• ginger
• salt
• shallots
• small potatoes

Ingredients

Steps

1. 1 Brush the small potatoes clean and don't need to peel them (some skins will fall off during washing). Also handle other ingredients. There is no need to peel the ginger.

   

2. 2 Boil the pork belly in cold water, remove and cut into even pieces.

   

3. 3 Heat the pot, pour in a little oil, add rock sugar over low heat and stir-fry the sugar color. When the rock sugar melts and yellow bubbles appear, add the meat and stir-fry until it becomes coloured. (Because the time is short, it is not easy to take pictures. The rock sugar cannot be burned, otherwise it will have a bitter taste.)

   

4. 4 Add the seasonings and stir-fry, then pour in boiling or hot water (do not use cold water), and simmer over medium heat for fifteen minutes. (The meat is difficult to cook, so cook it first.)

   

5. 5 Then add the potatoes. If you feel that the water is really low, you can only heat the water. At this time, add an appropriate amount of dark soy sauce, light soy sauce, and a little vinegar (or not).

   

6. 6 Just simmer over medium-low heat for about an hour. Add salt to taste in advance. The meat will be tender (just poke it with chopsticks to test), and the potatoes will be pink and very fragrant