Chinese Braised Pork with Potatoes

Chinese Braised Pork with Potatoes


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About this recipe: This traditional dish is truly delectable. Pork is braised with potatoes, ginger, spring onions and other seasonings. It's the perfect winter dish that can be enjoyed all year round.


Makes: 3 - 4 servings

  • 250g skin-on, boneless pork belly, cut into bite-sized cubes
  • 3 spring onions
  • 100ml oil
  • 500g potatoes, peeled, cut into bite-sized pieces
  • 1 (1.5cm) piece fresh ginger, thinly sliced
  • dark soy sauce to taste
  • light soy sauce to taste
  • salt to taste
  • rice wine to taste
  • monosodium glutamate (MSG) to taste (optional)
  • water as needed

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Soak the pork in salted water. Set aside.
  2. Separate the white and green parts of the spring onions. Cut the white parts into 2cm lengths and finely chop the green parts.
  3. Boil the pork for 3-4 minutes in boiling water. Skim off any foam that may have formed during cooking. Drain.
  4. Heat oil in a wok until very hot. Fry the potatoes for 4-5 minutes or until golden. Remove from the wok and set aside.
  5. Discard all but 2 tablespoons oil in the wok. Reheat until very hot and stir-fry the pork, ginger and white parts of the spring onions for a few minutes.
  6. Add the dark soy sauce, light soy sauce, salt, rice wine, MSG and enough water to just cover the pork. Bring to the boil, then lower the heat and simmer for 10 minutes.
  7. Turn the heat to high, add the potatoes and bring back to the boil. Lower the heat and simmer for 30 minutes.
  8. If there is a lot of sauce, turn the heat to high to thicken the sauce. Sprinkle over the green parts of the spring onions and transfer to a serving dish.

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