Braised Pork with Sweet Potatoes

Braised Pork with Sweet Potatoes

　　Sweet potatoes, also known as yams, white potatoes, or taro, are rich in starch, dietary fiber, carotene, various vitamins, and minerals such as potassium, iron, copper, selenium, and calcium. They are recognized by the nutrition community as a balanced and health-promoting food. In particular, the starch in sweet potatoes becomes sticky when heated, which helps preserve heat-sensitive and water-soluble vitamin C, while the abundant minerals they contain play a vital role in maintaining and regulating bodily functions. Made primarily with sweet potatoes and pork belly, braised pork with sweet potatoes features a rich reddish-brown color, a thick and slightly sweet aroma, and a deliciously savory taste, making it highly popular among consumers.

　　Preparation method:

　　1. Select 200g of sweet potatoes, 500g of pork belly, 10g each of green and red bell peppers, 8g of salt, and appropriate amounts of peanut oil, ginger, scallions, dark soy sauce, pepper, and star anise.

　　2. Wash the sweet potatoes, peel them, and cut them into 1.5cm cubes. Cut the pork belly into 1.8cm cubes. Slice the ginger, chop the scallions, and dice the green and red bell peppers. Blanch all in boiling water for 30 seconds, then set aside.

　　3. Heat a wok over high heat, add peanut oil, and sauté the ginger slices, scallion pieces, and star anise until fragrant. Add the pork belly cubes and stir-fry until lightly browned. Add an appropriate amount of dark soy sauce and stir quickly. Then add some broth and pepper, transfer to a clay pot, and simmer over low heat for 20 minutes.

　　4. Reheat the wok over high heat, add 500g of cooking oil, and heat until it reaches about 70% temperature. Add the sweet potato cubes and deep-fry until golden brown. Remove and drain the oil. Pour the braised pork from the clay pot into the wok, add the fried sweet potatoes, mix well with a spatula, and simmer over low heat for another 10 minutes until the sauce thickens. Remove from heat and sprinkle with blanched green and red bell pepper cubes.

　　5. Transfer the dish to a plate and arrange it neatly.

　　Information source: Shangcheng County Specialty Dishes Research Association