Sticky pork belly and chat potatoes recipe

Place pork in a saucepan and add enough water to cover. Bring to the boil and cook for 3 minutes or until scum rises to the surface. Drain, rinse to remove scum and drain again. Set aside.

Heat oil in a wok or large deep frying pan over high heat. Add spring onions and ginger, and cook for 1 minute or until fragrant. Add pork, sugar, wine, soy, stock and 2 tsp salt. Cook for 5 minutes or until pork is almost cooked through. Add potatoes, then reduce heat to low and cook for 1 hour or until pork and potatoes are tender. Transfer pork and potatoes to a bowl. Cover and keep warm.

Increase heat to high and cook sauce for 20 minutes or until thick and glossy. Return pork and potatoes to pan and cook over low heat for 5 minutes or until heated through. Serve with steamed rice.

* Chinese fermented rice wine is available from Asian food shops.

Photography by Derek Swalwell.

As seen in Feast Magazine, Issue 18.

SBS cook’s notes