Ingredients
- Potatoes – 2
- Pork belly – 200g
- Dried chili peppers – 1 handful
- Onion – 1
- Green pepper – 1
- Garlic – ½ bulb
- Light soy sauce – 1 spoon
- Dark soy sauce – ¼ spoon
- Salt – ½ spoon
- Peanut oil – 1 spoon
Steps
- Prep potatoes: Peel and slice into coin-thickness pieces. Rinse starch off. Soak in water if not cooking immediately.
- Prep pork: Thinly slice pork belly. Marinate with a pinch of salt and oil.
- Prep vegetables: Chop all vegetables.
- Heat oil in wok. Add pork belly. Stir-fry over medium heat until fat renders and crispy.
- Remove pork (reserve oil in wok).
- Cook potatoes: Using reserved oil, stir-fry potato slices over medium heat until no white core remains (fork-tender). Remove potatoes (reserve oil).
- Heat wok. Add vegetables and stir-fry until fragrant. Return pork, mix well.
- Combine: Add potatoes + 1 spoon light soy sauce + ½ spoon salt + ¼ spoon dark soy sauce. Gently stir-fry until onions soften.
Result
Buttery potatoes + Crispy pork belly = Savory pairing with steamed rice!
