Braised Pork with Potatoes 薯仔炆豬肉 (Cantonese: shu zai mun zhu yoke) is the Cantonese way of saying 土豆紅燒肉 (tǔ dòu hóng shāo ròu) which is the Mandarin version. The official word for potato is 馬鈴薯 (mǎ líng shǔ). The name comes from the appearance of the potato. The shape of potatoes is similar to 馬鈴(mǎ líng) which is an ancient Chinese horse bell and 薯 (shǔ) means “yam”. In northern parts of China, the potato is 土豆 (tǔ dòu) which literally translates to “earth bean”. Some regions, 土豆 also refers to peanuts, just to make it more confusing! In Cantonese, potatoes are 薯仔 which means “little yam”. This is probably due to the size of the potato relative to the yam.
China started growing potatoes 400 years ago. Currently, China is the largest potato producer in the world accounting for a quarter of the world’s potatoes. When potatoes were first brought to China from the Philippines, it was only affordable to the rich. Now that China grows a lot of it, it's an economical ingredient that finds itself in many Chinese dishes.
The Chinese now consume more potatoes per capita than any other country! This is why there are an infinite number of Chinese dishes that incorporate potatoes. You can find potatoes in noodles, hot pot, soups, stir-fries, braised dishes and cold dishes. They are also mashed to make pancakes and breads. Potato starch is used to make noodles and used in various culinary applications such as crystal dumpling skin (ex. shrimp dumplings).
Take a look at my Shoestring Potatoes and Pork Stir-fry 土豆絲炒豬肉, Hong Kong Curry Chicken 港式咖喱雞 and Hong Kong Curry Beef Brisket 港式咖哩牛腩 for other potato recipes.
My Braised Pork with Potatoes 薯仔炆豬肉 recipe will show you how to make this tasty dish with tender bites of pork and melted potatoes in the sauce. It’s super easy and will likely become a family favourite!
Braised Pork with Potatoes 薯仔炆豬肉
Ingredients
- 900 g Pork shoulder /butt, cut into 2.5 cm or 1” cubes
- 900 g Potatoes , cut slightly larger than the pork
- 2 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 1 tbsp Sugar
- 2 tbsp Shaoxing wine
- 500 ml Water
- 2 tbsp Oil
Ingredients for pork marinade:
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 ½ tbsp Sugar
- 2 tsp Cornstarch
Instructions
- Cut pork into cubes and marinate with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 ½ tbsp sugar and 2 tsp cornstarch. Mix well and set aside for 10 minutes
- Cut potatoes into cubes or wedges that are approx. 10% larger than the pork. Set aside
We want some of the potatoes to melt into the sauce. When finished braising, the potatoes should be roughly the same size as the pork - Heat wok on high heat. Add 2 tbsp oil
- Add pork to the wok. Spread the pork in a single layer and let it cook for approx. 1 minute or until toasted. Try to toast as many sides as possible within 5-6 minutes.
- Add potatoes and mix with the pork
- Add 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp sugar and 2 tbsp Shaoxing wine. Mix well
- Add 500 ml water. Mix and wait for water to boil. Lower heat to low and cover with lid. Braise for 30-40 minutes. Stir every 10 minutes
- After 30-40 minutes, taste test and make adjustments. If the pork is not tender enough, braise for another 10-15 minutes.
- If the sauce is too runny, turn the heat onto high, do not cover with a lid, stir with a spatula until sauce thickens
- Serve
Hello......
I've just cooked your recipe and it was deliciously fantastic.....!
I added a carrot and an onion to it....
Never tried this dish before either....
The sauce is very yummy 😋....
Thank you for sharing x