Pork Belly and Potato Stew

Cut the pork belly into 1 inch cubes. Blanch in boiling water for a few minutes, drain & rinse with cold water. Set aside.

Peel and cut the potatoes into 1.5 inch pieces. Heat up some oil in a pan and fry the potatoes in batches till golden brown. Remove the potatoes from the pan and drain off the excess oil.

Peel and slice the ginger into 4 pieces.

Crush the garlic clove and peel off the skin. Give it a rough chop.

Slice the shallots.

Heat a large saucepan or wok on medium-high heat.

Add 4 Tbsp of cooking oil, chopped garlic and shallots and stir for a minute.

Add the preserved red bean curd and fry for a minute or two.

Add the pork, cooking wine, oyster sauce and light soy sauce. Stir-fry till fragrant.

Add enough water to just cover the meat. Put the lid on and simmer on medium/medium-low heat for about 30 minutes. Stir occasionally to prevent burning. Add more water if it's reducing too quickly.

After 30 minutes, check to see if the pork is fork-tender. If it is, add the potatoes on top of the meat. Cover and cook till the potatoes are cooked.

Add sugar and dark soy sauce to taste. Stir gently so you don't break up the potatoes too much.

Garnish with spring onions or cilantro, if you wish.

Serve with freshly cooked rice.

Happy eating!