Tasty Potato and Pork Belly Dish
Tasty Potato and Pork Belly Dish
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine, (or dry sherry)
- 2 tablespoons brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 star anise, pods
- 1 cinnamon stick, 2-inch piece
- 2 cups water
- 1 tablespoon vegetable oil
For the Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and blanch for 5 minutes. This helps to remove impurities and firm up the skin. Drain the pork belly and pat dry with paper towels.
⏱️ 10 min
- 2
Sear the pork belly: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the blanched pork belly and sear on all sides until golden brown and crispy, about 8-10 minutes. Remove the pork belly from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 10 min
- 3
Sauté aromatics: To the same pot, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Deglaze and add braising liquid: Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add the soy sauce, brown sugar, star anise, cinnamon stick, and water. Bring the mixture to a simmer.
⏱️ 3 min
- 5
Braise the pork belly: Return the seared pork belly to the pot. Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the pork belly is tender.
⏱️ 60 min
- 6
Add potatoes: Add the cubed potatoes to the pot with the pork belly. Stir gently to combine, ensuring the potatoes are mostly submerged in the braising liquid. Season with salt and black pepper.
⏱️ 2 min
- 7
Continue braising: Cover the pot and continue to simmer for another 20-25 minutes, or until the potatoes are tender and the sauce has thickened slightly. If the sauce is too thin, remove the lid for the last 5-10 minutes of cooking to allow it to reduce.
⏱️ 25 min
- 8
Serve: Remove the star anise and cinnamon stick before serving. Garnish with sliced green onions and serve hot with steamed rice, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Tasty Potato and Pork Belly Dish
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine, (or dry sherry)
- 2 tablespoons brown sugar, packed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 star anise, pods
- 1 cinnamon stick, 2-inch piece
- 2 cups water
- 1 tablespoon vegetable oil
For the Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Blanch the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and blanch for 5 minutes. This helps to remove impurities and firm up the skin. Drain the pork belly and pat dry with paper towels.
⏱️ 10 min - 2
Sear the pork belly: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the blanched pork belly and sear on all sides until golden brown and crispy, about 8-10 minutes. Remove the pork belly from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 10 min - 3
Sauté aromatics: To the same pot, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Deglaze and add braising liquid: Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add the soy sauce, brown sugar, star anise, cinnamon stick, and water. Bring the mixture to a simmer.
⏱️ 3 min - 5
Braise the pork belly: Return the seared pork belly to the pot. Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the pork belly is tender.
⏱️ 60 min - 6
Add potatoes: Add the cubed potatoes to the pot with the pork belly. Stir gently to combine, ensuring the potatoes are mostly submerged in the braising liquid. Season with salt and black pepper.
⏱️ 2 min - 7
Continue braising: Cover the pot and continue to simmer for another 20-25 minutes, or until the potatoes are tender and the sauce has thickened slightly. If the sauce is too thin, remove the lid for the last 5-10 minutes of cooking to allow it to reduce.
⏱️ 25 min - 8
Serve: Remove the star anise and cinnamon stick before serving. Garnish with sliced green onions and serve hot with steamed rice, if desired.
⏱️ 4 min