Braised Pork with Potatoes Braised Pork with Potatoes is a classic Chinese delicacy with a mellow taste and attractive color. It combines the deliciousness of the meat with the creaminess of the potatoes and becomes a regular servant at the table. Let's walk through the process of making this delicacy. First of all, we need to prepare the following ingredients: 500 grams of pork belly, 3 potatoes, 3 slices of ginger, 4 cloves of garlic, 2 star anise, appropriate amount of cinnamon, dark soy sauce, light soy sauce, cooking wine, rock sugar and salt.
Then, follow these steps:
1.Cut the pork belly into cubes, scald the blood with boiling water, drain and set aside. Peel the potatoes and cut them into cubes. Slice the ginger and flatten the garlic.
2.Add a small amount of oil to the pot, add rock sugar, and slowly heat over low heat until the rock sugar dissolves and changes color. Pay attention to the heat and don't let the rock sugar get pasted.
3.When the rock sugar is caramelized, add the pork belly pieces and stir-fry evenly so that each piece of meat is coated with sugar.
4.Add the sliced ginger, garlic, star anise and cinnamon and continue to stir-fry until fragrant.
5.Pour in an appropriate amount of cooking wine to remove the smell and increase the flavor. Then add dark soy sauce and light soy sauce and stir-fry evenly to color the pork belly.
6.Add enough water, the amount of water should not cover the meat surface, bring to a boil on high heat, reduce the heat, and simmer for 40 minutes. At this point, you can add some salt to taste.
7.After 40 minutes, add the potato cubes to the pan, gently stir and continue to simmer for 10-15 minutes until the potatoes are soft and glutinous.
8.Finally, turn on high heat to reduce the juice. When the soup is thick, turn off the heat and serve.
Tips:1When choosing pork belly, you should choose the parts that are fat and thin, so that the stewed braised pork will be more delicious.
2.The key to braised pork is the mastery of sugar color. Too much sugar can make the braised pork too sweet, and too little sugar will not achieve the desired effect. Therefore, it is important to carefully observe the color and heat when frying sugar.
3.Do not stir too often during slow cooking to avoid affecting the texture and shape of the meat. Proper turning ensures that the potatoes and meat are heated evenly.
4.Pay attention to the heat when collecting the juice to avoid the soup being too dry or too thin. The ideal broth should be able to hang lightly on the meat, neither thin nor too thick.
5.Some other seasonings can be added according to personal taste, such as pepper, Sichuan pepper, etc., but be careful not to overshadow the umami flavor of the braised pork itself.
6.After the braised pork is made, it can be left for a period of time to allow the seasoning to penetrate better into the ingredients, and the taste will be better.