Chinese Braised Pork Belly
A classic home cooked Asian dish. Lean pork belly and red Idaho® potatoes cooked in a savory sweet soy based herb sauce until tender and soft. Served with rice for the ultimate comfort food meal!
Ingredients
- 1 tbsp vegetable oil
- 2 lbs lean pork belly sliced
- 1/4 cup soy sauce
- 1/8 cup dark soy sauce
- 3 tbsp brown sugar
- 3/4 cup rice wine
- 1/2 tsp five spice powder
- 4 cloves garlic
- 1 3/4 cups water more if needed
- 5-6 red Idaho® potatoes cubed
Instructions
- Heat Dutch oven or pot with vegetable oil under medium high heat. Add sliced pork belly. Sear on both sides for a few minutes.
- Add soy sauce, dark soy sauce, brown sugar, rice wine, five spice powder, garlic, water, and red Idaho® potatoes. Add more water if needed to submerge at least 4/5 of the items. Bring to a boil.
- Lower heat to medium low, cover and cook for 50 minutes. Check halfway through, stir, and add more water if the liquid is drying out.
- Remove from heat.
- Serve with rice and enjoy!
Notes
Depending on the pot/Dutch oven you are using, you may or may not need more than 1 ¾ cups of water. When I make this in my Dutch oven, I only need 1 ¾ cups of water. Every appliance and stove top are different, so adjust the water accordingly! Note that water will evaporate as it cooks. The final dish should not be soup-y, but should still have a little bit of sauce.
Nutrition
Calories: 1003kcal | Carbohydrates: 37g | Protein: 19g | Fat: 83g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 896mg | Potassium: 1146mg | Fiber: 3g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 3mg
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