Pork Belly and Potato Stew

Ingredients

  • 1kg pork belly

  • 4 large or 6 medium potatoes

  • 60 ginger

  • 1 clove garlic

  • 2 shallots

  • 4 Tbsp cooking oil (plus extra for shallow-frying potatoes)

  • 40g or 4 pieces preserved red bean curd

  • 2 Tbsp cooking wine

  • 2 Tbsp oyster sauce

  • 1 tsp light soy sauce

  • 1 Tbsp sugar

  • 0.5 tsp sweet dark soy sauce (for colour)

Method

  • 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!