Braised Pork with Potatoes and Sauerkraut

Name: Braised Pork with Potatoes and Sauerkraut
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g potato; 100g Sauerkraut; 15g oil; 3g salt; a little pepper powder; 2 tbsp Soy sauce; 2 tbsp Cooking Wine; 15g shallot

by Fish AA567

4.8 (1)

Favorite

3

Difficulty

Normal

Time

1h 30m

Serving

3

In the winter in the Northeast, stews are a frequent visitor on everyone's table, especially the stew made with Northeast sauerkraut, which tastes sour, appetizing and delicious.

Ingredients

500g Pork Belly
200g Potato
100g Sauerkraut
15g Oil

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3g Salt

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a little Pepper Powder
2 tbsp Soy Sauce

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2 tbsp Cooking Wine

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15g Shallot

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Braised Pork with Potatoes and Sauerkraut

1. Peel potatoes, wash and cut into pieces, wash and shred sauerkraut (sauerkraut shreds forgot to take pictures)

2. Chopped green onions

3. Cut the pork belly into pieces, blanch in a pot under cold water, then remove and wash

4. Put the oil in the pot to heat, add the meat and stir fry for a while

5. Add chopped green onion and pepper powder and stir fry for a while

6. Add the dark soy sauce and stir well

7. Put in the water to cover the meat, put in the cooking wine

8. After the high heat is boiled, turn to medium heat. When the meat is simmered and about half of the soup is left, add the potato pieces and shredded sauerkraut

9. Season with salt and continue to simmer

10. After the potato cubes are simmered, collect the thick soup

11. It's on the table

Tips:
1. Cut pork belly into pieces about one centimeter square, and blanch it to remove fishy and blood foam
2. When adding water, the amount should be larger, and the meat will be softer and more glutinous after being simmered for a while.