braised pork with potatoes

This dish is a Sichuan-style adaptation of classic braised pork belly, enriched with tender potatoes and layered with spicy, savory, and slightly sweet flavors. It’s ideal for family dinners or festive gatherings, offering a rich yet balanced taste—richly aromatic, tender meat that melts in the mouth, and potatoes that absorb the sauce perfectly without falling apart.

Taste: Spicy, savory, slightly sweet, deeply aromatic with numbing Sichuan pepper notes and a glossy, rich red hueTotal Time: 1 hour 15 minutes (including prep and cooking)Servings: 2Suitable For: Adults who enjoy bold flavors, families with moderate spice tolerance, guests at casual Chinese mealsBudget: ¥45–¥65 (depending on pork price in mainland China)

Ingredients

500g pork belly (skin-on
cut into 3cm cubes)
300g potatoes (peeled
cut into 2.5cm chunks)
2 tbsp fermented black bean paste
1 tbsp doubanjiang (spicy broad bean paste)
3 dried red chilies (broken)
10g Sichuan peppercorns
3 slices ginger
3 green onions (cut into 4cm sections)
2 star anise
1 cinnamon stick
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
500ml water or chicken stock
1 tbsp vegetable oil

Nutrition

Calories约680 kcal per serving (for 4 servings)

Protein约32g (from pork belly)

Fat约48g (mostly unsaturated from slow-cooked fat, partially rendered out)

Carbohydrates约36g (mainly from potatoes)

VitaminsVitamin B1, B12 (pork), Vitamin C (potatoes, minor), Vitamin A (from chili and soy)

MineralsIron, zinc (pork), potassium (potatoes)

Tips

Use skin-on pork belly for better texture and gelatin release during braising
Do not stir vigorously after adding potatoes to prevent breaking
For less heat, reduce dried chilies to 1 and omit half the Sichuan peppercorns
Resting time after cooking enhances flavor penetration and sauce adhesion

Steps

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