Braised Pork with Potatoes

Method6 steps · about 40 min

1. 1

   Step 1: Peel the potatoes (2 lb), or scrub thoroughly if keeping the skins. Hold peeled potatoes in separate cold water to prevent browning, rinse, drain and cut into bite-size triangular chunks. Trim, peel and rinse the carrot (3 oz); cut into similar chunks. Cut the red onion (3 oz) into bite-size pieces. Peel the garlic (3) and cut each clove into thirds. Cut the green parts of the 3 green-onion stalks into 2-inch batons; reserve their white parts for another dish.

   Uses 2 lb potatoes · 3 oz red onion · 3 oz carrot · 3 garlic cloves · 3 green-onion stalks, green parts only · Cold water for washing and holding peeled potatoes

   
2. 2

   Step 2: Use cleaned pork belly (1 lb), checking the skin for any remaining debris or hair and scraping it off carefully if needed. Pat dry without washing raw pork. Cut into bite-size pieces at least 1 inch thick, so they hold together during braising.

   Uses 1 lb pork belly

   
3. 3

   Step 3: Heat a wok over high heat with 1 tsp oil. Stir-fry the prepared red onion for about 30 seconds until fragrant; transfer to a bowl. Add another 1 tsp oil and stir-fry the prepared potatoes for about 2 minutes until fragrant and golden at the surface, adding a little optional extra oil only if they stick. Transfer the potatoes to a separate bowl; they are still uncooked inside.

   Uses 3 tsp oil, divided · Prepared red onion · Prepared potatoes · Extra oil only if needed to prevent sticking

   
4. 4

   Step 4: Add the remaining 1 tsp oil and the prepared pork. Brown undisturbed for 30–40 seconds on one side, then flip and brown for another 30–40 seconds. Pork-belly fat will render and help prevent sticking; add optional extra oil only if needed. Add the prepared garlic and stir-fry about 20 seconds.

   Uses 3 tsp oil, divided · Prepared pork belly · Prepared garlic · Extra oil only if needed to prevent sticking

   
5. 5

   Step 5: Reduce heat to its lowest setting or turn it off. Add ground bean sauce (1 tbsp), oyster sauce (1 tbsp) and light soy sauce (1 tbsp); stir to coat the pork. Return to medium heat, stir in the sugar (2 tsp), then add the browned potatoes and prepared carrot. Stir about 30 seconds to combine.

   Uses Browned pork and garlic · 1 tbsp ground bean sauce · 1 tbsp oyster sauce · 1 tbsp light soy sauce · 2 tsp sugar · Browned potatoes · Prepared carrot

   
6. 6

   Step 6: From the available 3 cups boiling water, add enough to nearly cover the food without making it swim; reserve any unused clean water. Cover and cook over medium-high heat for 5 minutes. Uncover carefully and stir, then cover again and cook over medium heat for another 3–4 minutes as the source guide, continuing until potatoes are easily pierced and pork is cooked through. Throughout braising, add a little optional extra boiling water only if the liquid falls too low; the finished dish should be saucy. For a thermometer check, the pork centre should reach at least 63°C/145°F, followed by a 3-minute rest. Once pork is cooked through, taste the braising liquid and add salt gradually as desired, up to 1/2 tsp; reserve any unused salt. Turn off heat, stir in the reserved cooked red onion, prepared green-onion greens and sesame oil (1 tsp). Transfer with all the sauce to a serving dish, allowing the pork rest before eating.

   First 5-minute covered braise; then 3–4 minutes and check doneness · 5 minUses Seasoned pork potatoes and carrots · Available 3 cups boiling water: use enough to nearly cover; reserve unused · Salt: add gradually to taste, up to 1/2 tsp; reserve unused · Additional boiling water in small amounts only if braising liquid falls too low · Reserved cooked red onion · Prepared green-onion greens · 1 tsp sesame oil