Braised pork and potatoes

Overview

The most common pork belly and potatoes are often used as winter vegetables. The pork belly is blanched and stir-fried until fragrant. After frying out the fat, it becomes fat but not greasy and melts in your mouth. I simmered it for a while. When the juice is reduced, the soup is thick and thick, a bit like mashed potatoes. At first glance, I can't tell which piece is meat and which piece is potato. Take a big spoonful and mix it with the rice. It is a fragrant and delicious meal. After a good meal, my mood becomes beautiful.

Tags

• home cooking
• private kitchen
• banquet dishes
• lunch
• dinner
• cinnamon
• light soy sauce
• old soy sauce
• pork belly
• potatoes
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• vegetable oil

Ingredients

Steps

1. 1 Cut the pork belly and potatoes into cubes with a side length of about 1 cm.

   

2. 2 Add water to the pot, bring to a boil and add the pork belly.

   

3. 3 Blanch the pork belly for about 5 minutes.

   

4. 4 Drain, drain, and set aside.

   

5. 5 Put a small amount of vegetable oil into the pot so that the oil is evenly distributed in the pot. Add the pork belly and stir-fry quickly.

   

6. 6 Stir-fry until the pork belly does not stick to the pan, the fat in the meat is stir-fried, the surface of the meat is slightly browned, and the meat is fragrant.

   

7. 7 Add the diced potatoes and continue to stir-fry.

   

8. 8 Add light soy sauce, dark soy sauce, rock sugar, and continue to stir-fry.

   

9. 9 Add appropriate amount of boiling water.

   

10. 10 Add bay leaves, cinnamon, star anise, and peppercorns.

    

11. 11 Cover the pot and simmer over low heat.

    

12. 12 Simmer for about 25 to 30 minutes and reduce the juice over high heat.

    

13. 13 Dish out and set aside.