The red colour appears our of nowhere. Best to cut everything in small pieces, and use limited potato, as it is served with rice.
- 650 gr pork belly, diced
- 300 gr potatoes, diced
- 20 gr tomato sauce
- 15 gr soy sauce
- 15 dark soy sauce
- 10 gr crystal sugar
- 10 gr yellow wine
- 10 gr green onion, ginger respectively, both sliced
- 2 gr cumin, star anise, prickly ash and bay leaves respectively
Clean potatoes and pork belly, then dice into small pieces.
Pour 1000 ml fresh water in a pan, add pork, yellow wine and few grains of prickly ash. Boil until pork pieces are half cooked. Set aside for later use.
Heat 3 tbsps oil in pan, add tomato sauce, stir fry for 2-3 minutes.
Add half cooked pork pieces in pan and continue to stir fry over low heat until the pork pieces are colouring. Add salt, soy sauce, dark soy sauce and crystal sugar.
Transfer pork pieces in a casserole. Pour boiled water into casserole until the pieces are submerged.
Add diced potatoes, sliced ginger and green onion, and the other seasonings into casserole. Braise for 1 hour, start with high heat until boiling, then turn to low heat.