As you taste the first bite of Braised Pork with Potatoes, the rich aroma instantly fills your mouth. The meat is tender and fall-apart, and the potatoes are well-infused with flavors. Their combination creates a harmonious symphony that plays on your palate. As your tongue gently presses against the meat, you savor the melt-in-your-mouth texture, perfectly intertwined with the velvety potatoes. The sauce of the braised pork, with its savory-sweet taste and subtle spiciness, is like a captivating poem that adds boundless depth to the dish. The expertly cooked meat, including the fatty parts, is incredibly flavorful without being greasy, leaving you with a lingering desire for more. This Braised Pork with Potatoes is not merely a dish but also a poetic expression, a celebration of the joys of life.
Ingredients for Braised Pork with Potatoes:
| Potato | 500g |
| Streaky pork | 500g |
| Chili pepper | 20g |
| Green pepper | 20g |
| Rock sugar | 10g |
| Ginger | 5g |
| Garlic | 8g |
| Cinnamon bark | 5g |
| Star anise | 5g |
| Fragrant leaves | 5g |
| Salt | 6g |
| Soy sauce | 10g |
| Dried chilli | 6g |
Steps:
1.Prepare the required ingredients – wash and cut the potatoes and pork belly into uniform pieces. Prepare caramel syrup in advance by heating rock sugar with some water, stirring until it dissolves and forms small bubbles. Continue stirring until the syrup turns deep amber, then remove from heat and add boiling water or shallow water, stirring until well combined and cooled. Slice ginger and garlic, set aside.
2.Start by boiling the pork belly in water until the skin becomes translucent, enhancing browning. Once boiled for two minutes on high heat, remove and set aside.
3.Heat oil in a clean pot and add star anise, cinnamon, and bay leaves. Briefly stir-fry before adding the boiled pork belly to render fat and infuse flavors. After achieving fragrance, reduce heat and drain excess oil.
4.Add ginger, garlic, and dried chili peppers to the pot, briefly stir-fry, and then gradually add the homemade caramel syrup. Stir-fry slowly over low heat to achieve desired color, adding salt and continuing to stir-fry until the pork belly becomes slightly golden. Add water, enough to cover the pork belly, and pour in soy sauce. Bring to a boil.
5.Once boiling, transfer the mixture to a pressure cooker. Cook under high pressure for 8 minutes, then release pressure and open the lid. Add potatoes, mix thoroughly, and cook under pressure for an additional 4 minutes.
6.After the potatoes are cooked, transfer everything to a frying pan. Remove whole spices using chopsticks, add green and red chili peppers, and cook over high heat to thicken the sauce.
7.Transfer to a serving dish, and it’s ready to be enjoyed.
Tips:
11.When stewing the meat, it is important to first stir-fry the caramel syrup. Stir-frying the caramel syrup over low heat is crucial, as using high heat can easily lead to burning and impart a bitter taste to the Braised Pork.
2.Blanching the meat should be done in cold water.
Braised Pork with Potatoes resembles a beautiful painting, bursting with vibrant colors and enticing aromas. It exudes an irresistible charm that beckons you to take a bite. The meat is tender and succulent, while the potatoes have absorbed all the flavors, creating a harmonious symphony in your mouth. The sauce of the Braised Pork is a perfect balance of savory and sweet, with a subtle hint of spiciness. It’s like a melodious poem that adds endless flavor to this dish. The perfectly cooked meat, even the fatty parts, are not greasy at all and leave you craving for more. This Braised Pork with Potatoes is not just a culinary delight; it is a celebration of the art of enjoying life.