Braised Potato with Twice-Cooked Pork
Hot Dishes

Braised Potato with Twice-Cooked Pork

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Braised Potato with Twice-Cooked Pork

About This Recipe

This Pork Belly and Potato Curry is a hearty, flavorful dish that combines tender pork belly, creamy potatoes, and aromatic spices for a truly satisfying meal. The pork belly is first cooked until perfectly tender, then stir-fried with fragrant garlic and star anise to release its rich flavors. Paired with golden potatoes coated in savory curry powder, every bite is packed with warmth and depth. Simmered in a blend of light and dark soy sauce, the dish develops a rich, umami-packed sauce that clings to each ingredient. Finished with fresh scallions for a bright contrast, this one-pot wonder is perfect for cozy dinners. Whether you’re craving comfort food or an easy yet impressive dish, this Pork Belly and Potato Curry delivers irresistible taste and texture in every spoonful.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • pork belly 200g
  • potatoes 300g
The aromatics
  • garlic 2 cloves
  • scallions 2 stalks
The sauce & seasonings
  • star anise 2 pieces
  • curry powder 1 tbsp

menu_book Directions

1
Step 1
Wash the pork belly and cook it in a pot until it’s done, then slice it and set aside. Peel and cut the potatoes into pieces and set aside. Heat oil in the pot, add minced garlic and star anise, and stir-fry until fragrant. Then add the sliced pork and stir-fry until most of the oil is released. When the oil is almost released, add the potatoes and curry powder, and stir-fry until the potatoes are shiny.
2
Step 2
Transfer the mixture to a casserole and bring to a boil over high heat, then reduce the heat to low and simmer. Add light soy sauce and dark soy sauce, and stir occasionally to prevent the mixture from sticking to the bottom of the pot. When the potatoes are tender and can be easily pierced with a chopstick, sprinkle with scallions and serve.

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