Braised Potato Slices with Pork Belly

Braised Potato Slices with Pork Belly

Ingredients

• 2 potato
• 200 pork belly
• 1 dried chili peppers
• 1 onion
• 1 green pepper
• 0.5 garlic
• 1 light soy sauce
• 0.25 dark soy sauce
• 0.5 salt
• 1 peanut oil

Instructions

1. 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.
2. Slice the pork belly thinly and marinate with a pinch of salt and oil.
3. Prepare the aromatics — mince the garlic, slice the onion, and cut the green pepper and dried chilies.
4. 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.
5. Once the pork looks like this, remove and set aside. Leave the rendered fat in the wok for stir-frying the potatoes.
6. 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.
7. Heat the wok again, add the aromatics and stir-fry until fragrant. Return the pork belly and toss to combine.
8. 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.
9. The potato slices come out tender and fragrant with a mild kick — perfect with rice. Even the rendered pork belly is incredibly savory.