Braised Pork with Potatoes 薯仔炆豬肉

Ingredients

• 900 g Pork shoulder (/butt, cut into 2.5 cm or 1” cubes)
• 900 g Potatoes (, cut slightly larger than the pork)
• 2 tbsp Light soy sauce
• ½ tbsp Dark soy sauce
• 1 tbsp Sugar
• 2 tbsp Shaoxing wine
• 500 ml Water
• 2 tbsp Oil
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 ½ tbsp Sugar
• 2 tsp Cornstarch

Steps

1. 1

   Cut pork into cubes and marinate with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 ½ tbsp sugar and 2 tsp cornstarch. Mix well and set aside for 10 minutes

2. 2

   Cut potatoes into cubes or wedges that are approx. 10% larger than the pork. Set aside We want some of the potatoes to melt into the sauce. When finished braising, the potatoes should be roughly the same size as the pork

3. 3

   Heat wok on high heat. Add 2 tbsp oil

4. 4

   Add pork to the wok. Spread the pork in a single layer and let it cook for approx. 1 minute or until toasted. Try to toast as many sides as possible within 5-6 minutes.

5. 5

   Add potatoes and mix with the pork

6. 6

   Add 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp sugar and 2 tbsp Shaoxing wine. Mix well

7. 7

   Add 500 ml water. Mix and wait for water to boil. Lower heat to low and cover with lid. Braise for 30-40 minutes. Stir every 10 minutes

8. 8

   After 30-40 minutes, taste test and make adjustments. If the pork is not tender enough, braise for another 10-15 minutes.

9. 9

   If the sauce is too runny, turn the heat onto high, do not cover with a lid, stir with a spatula until sauce thickens

10. 10

    Serve