Braised Pork Belly with Eggs and Potatoes

Name: Braised Pork Belly with Eggs and Potatoes
Prep time: 20 min
Cook time: 1 hr 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2.5 lb. Pork Belly; 1 lb. Potatoes, Cut Into Chunky Strips; 6 Cooked Egg; 1 oz. Garlic Cloves; 1 oz. Green Onions, Cut Into 1-Inch Pieces; 1 oz. Ginger, Sliced; 1 tbsp. Shaoxing Wine [Seasoning]; 1.5 L Water; 1 cup Soy Sauce [Seasoning]; 1 oz. Rock Sugar [Seasoning]; 3 g Angelica Root; 5 g Astragalus Root; 6 White Cardamom; 10 g Codonopsis Root; 3 g Dried Tangerine Peel; 20 g Dried Jujubes; 5 g Licorice Root; 2 sticks Cinnamon; 3 Star Anise; 4 pieces Bay Leaves; 4 Tsaoko

Chef John Zhang

RATING LIKE SAVE PRINT

Braised Pork Belly with Eggs and Potatoes

5 stars rating if you like it!

Done

Here comes the ultimate melt-in-your-mouth Chinese pork belly slices! Braised in flavorful mixture of 14 fresh ingredients, the pork belly slices are perfectly tender and just about to fall apart.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 40 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

2.5 lb. Pork Belly
1 lb. Potatoes, Cut Into Chunky Strips
6 Cooked Egg
1 oz. Garlic Cloves
1 oz. Green Onions, Cut Into 1-Inch Pieces
1 oz. Ginger, Sliced
1 tbsp. Shaoxing Wine [Seasoning]
1.5 L Water
1 cup Soy Sauce [Seasoning]
1 oz. Rock Sugar [Seasoning]
3 g Angelica Root
5 g Astragalus Root
6 White Cardamom
10 g Codonopsis Root
3 g Dried Tangerine Peel
20 g Dried Jujubes
5 g Licorice Root
2 sticks Cinnamon
3 Star Anise
4 pieces Bay Leaves
4 Tsaoko

Directions:

Step 1

In a wok over medium heat, put the pork belly skin side down, and press it hard to move on the hot wok to remove the hair.

Step 2

Then add water to submerge pork belly, bring to a boil, and simmer for 2 minutes. Remove from water. Set aside.

Step 3

In a wok, add 1 to 2 cups of cooking oil, and bring the oil temperature to 300-350°F/150-180°C. Deep-fry potato wedges until golden. Remove the potato wedges from hot oil, and deep-fry eggs until golden. Remove from oil. Drain.

Step 4

Return the wok to the stove, add garlic, green onion, and ginger. Stir-fry until fragrant.

Step 5

Then add water, soy sauce, and rock sugar.

Step 6

Add a few pieces of angelica root, codonopsis root, white cardamoms, a few pieces astragalus root, dried jujubes, licorice root, cinnamon stick, star anises, bay leaves, pork belly, and cooking wine.

Step 7