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Braised Potato Slices with Pork Belly
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 23
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Potato Slices with Pork Belly
| Ingredient | Amount |
|---|---|
| potato | 2 as needed |
| pork belly | 200 as needed |
| dried chili peppers | 1 as needed |
| onion | 1 as needed |
| green pepper | 1 as needed |
| garlic | 0.5 as needed |
| light soy sauce | 1 as needed |
| dark soy sauce | 0.25 as needed |
| salt | 0.5 as needed |
| peanut oil | 1 as needed |
- potato2 as needed
- pork belly200 as needed
- dried chili peppers1 as needed
- onion1 as needed
- green pepper1 as needed
- garlic0.5 as needed
- light soy sauce1 as needed
- dark soy sauce0.25 as needed
- salt0.5 as needed
- peanut oil1 as needed
Cooking StepsHow to cook Braised Potato Slices with Pork Belly step by step
-
Step 1Peel the potatoes and slice them about the thickness of a coin — no need to go too thin. Rinse off the surface starch. If you’re not cooking them right away, soak them in water to prevent browning.
-
Step 2Slice the pork belly thinly and marinate with a pinch of salt and oil.
-
Step 3Prepare the aromatics — mince the garlic, slice the onion, and cut the green pepper and dried chilies.
-
Step 4Heat the wok with a little oil and add the pork belly. Cook over medium heat, slowly rendering out the fat until fragrant and lightly browned.
-
Step 5Once the pork looks like this, remove and set aside. Leave the rendered fat in the wok for stir-frying the potatoes.
-
Step 6Using the rendered pork fat, add the potato slices and stir-fry over medium heat until the potatoes lose their raw white center and a chopstick can easily pierce through. Remove and set aside, leaving the oil in the wok.
-
Step 7Heat the wok again, add the aromatics and stir-fry until fragrant. Return the pork belly and toss to combine.
-
Step 8Add the potato slices back in, then season with 1 tbsp light soy sauce and ½ tbsp salt. Add a splash of dark soy sauce for color. Gently stir-fry until the onion is cooked through, then serve.
-
Step 9The potato slices come out tender and fragrant with a mild kick — perfect with rice. Even the rendered pork belly is incredibly savory.
Braised Potato Slices with Pork Belly
Chinese dish ready in 48 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed potato
- 200 as needed pork belly
- 1 as needed dried chili peppers
- 1 as needed onion
- 1 as needed green pepper
- 0.5 as needed garlic
- 1 as needed light soy sauce
- 0.25 as needed dark soy sauce
- 0.5 as needed salt
- 1 as needed peanut oil
Instructions
-
Peel the potatoes and slice them about the thickness of a coin — no need to go too thin. Rinse off the surface starch. If you’re not cooking them right away, soak them in water to prevent browning.
-
Slice the pork belly thinly and marinate with a pinch of salt and oil.
-
Prepare the aromatics — mince the garlic, slice the onion, and cut the green pepper and dried chilies.
-
Heat the wok with a little oil and add the pork belly. Cook over medium heat, slowly rendering out the fat until fragrant and lightly browned.
-
Once the pork looks like this, remove and set aside. Leave the rendered fat in the wok for stir-frying the potatoes.
-
Using the rendered pork fat, add the potato slices and stir-fry over medium heat until the potatoes lose their raw white center and a chopstick can easily pierce through. Remove and set aside, leaving the oil in the wok.
-
Heat the wok again, add the aromatics and stir-fry until fragrant. Return the pork belly and toss to combine.
-
Add the potato slices back in, then season with 1 tbsp light soy sauce and ½ tbsp salt. Add a splash of dark soy sauce for color. Gently stir-fry until the onion is cooked through, then serve.
-
The potato slices come out tender and fragrant with a mild kick — perfect with rice. Even the rendered pork belly is incredibly savory.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
