Sichuan-style potato braised pork
By VicentaLakin
Recipe Recommendations
Steps for Sichuan-style potato braised pork
1
Peel the potatoes, wash them, and chop them into pieces of the right size. Then rinse off the starch on the surface with water. Slice ginger and cut green onions into sections.
2
Cut the pork belly into slices, blanch the blood, drain it, and rinse off the foam for later use. I used a piece of pork belly with skin that was cooked before. Just cut it into slices.
3
Put vegetable oil in the pan, over medium to medium heat, add pork belly, and fry until the appearance is slightly yellow. Add ginger slices and stir fry a few times, then add green pepper and fry until fragrant. Pour in the potatoes and continue to stir fry, over medium high heat until the edges of the potatoes turn yellow.
4
Add homemade watercress.
5
Continue to stir until red oil is spat.
6
Add appropriate amount of water (or stock), preferably freshly submerged potatoes.
7
After boiling, add a little salt to taste, turn the heat to medium heat, cook for about 10 minutes, and add the green onions. When the potatoes are soft, leave a little soup at the bottom of the pot and add a little salt and MSG.
8
Baked pork with potatoes.