Braised Pork Belly with Potatoes
Overview
Pork belly is delicious when braised with anything, especially potatoes, dried vegetables, etc. One is fat and the other is thin, making it an ideal combination and a great addition to rice!
Tags
Ingredients
Steps
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After the pork belly reaches room temperature, put it into a container, cover the pork belly with water, add 1 tsp of salt, stir evenly, and soak for 20 minutes.
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Cut the potatoes into strips about 1 cm long and 2 cm long, and cut the carrots into slightly longer pieces with a hob.
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Remove the pork and cut it into strips with a side length of about 1.5 cm and a length of 2 cm.
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Start by pulling the shallots, garlic and ginger into the garlic box, and pull it a few times until it becomes smaller and finer.
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Add the pork to the pot and turn on medium heat.
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Stir out the oil a little, but don't stir it too dry. Tilt the oil to one side.
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Add rock sugar.
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Fry the rock sugar until it melts and turns brown.
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Stir-fry with pork belly for a few times.
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Then set the meat aside, turn up the heat, add garlic, ginger, green onion, star anise and chili shavings. Crush the star anise with a knife before adding it to the pot and saute until fragrant.
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Stir-fry with the meat for a few times, add water and meat noodles, 3 tablespoons of light soy sauce, 1/2 tablespoon of oil, 1/4 teaspoon of salt, 1/3 teaspoon of pepper, 1 teaspoon of sugar, 2 tablespoons of cooking wine, stir for a few times, cover the pot and simmer over low heat for about 20 minutes.
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When the time is up, add the carrots and simmer over medium heat for 7 to 8 minutes.
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Pour in potato strips.
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Cover the pot again and simmer over low heat for seven to eight minutes.
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When the time is up, reduce the juice over high heat until about 1/3 of the sauce remains. Do not burn it too dry, leaving an appropriate amount of juice, put on a plate and enjoy. Enjoy!
