This Pork Belly & Potato Stew Recipe was inspired by this homely stewed chicken side dish I had at Ootoya Japanese Restaurant. Hence I used mirin (Japanese rice wine) to give the broth a robust flavour and sweetness while adding this Japanese element into it. Instead of using chicken dark meat (leg or thigh), I opted for pork belly slices instead to try out something different. It somewhat resembled a shabu shabu hotpot so I went ahead to lift the whole pot off the stove and placed it on the dining table so we could just scoop and eat with steamed rice. A very comforting meal for a rainy day. Bon appetit!
Pork Belly & Potato Stew Recipe
Ingredients (serves 2)
200g pork belly, very thinly sliced
400g baby potatoes with skin on, sliced
2 small carrots (or 1 large), peeled & julienned
2 yellow onions, cut into slivers
2 tbsp oyster sauce
3 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp mirin
1 tbsp chinese cooking wine
1 tbsp sugar
500ml water
olive oil
Instructions
1. Heat a little olive oil in pan and saute onions. Add carrots, briefly stir fry them and then add the potatoes.
2. Add water and the rest of the seasonings. Bring to boil then reduce heat and simmer for 12-15 minutes till potatoes are tender.
3. Add in the pork belly slices and simmer for another 15 minutes.