Diced Pork & Potatoes

 The Ultimate "Rice Killer" (Xiafan Cai)

If you're looking for the perfect dish to go with a bowl of steaming hot rice, look no further. This Diced Pork and Potato stir-fry​ is savory, slightly spicy, and incredibly satisfying. It’s a classic "xiafan cai"—a dish so good it forces you to eat more rice!


Ingredients

  • Pork (preferably pork belly): Diced
  • Potatoes: Peeled and diced
  • Aromatics: Garlic, Fresh Red Chili (or Thai Chili)
  • Seasonings: Light Soy Sauce, Dark Soy Sauce, Salt, Sugar

Directions

  1. Prep the Potatoes:​ Wash and dice the potatoes. Boil them in hot water until just cooked through (tender but not mushy). Drain and set aside.


  2. Prep the Pork:​ Dice the pork. Marinate with a splash of light soy sauce for 10-15 minutes.


  3. Prep Aromatics:​ Mince the garlic and finely chop the red chili.
  4. Stir-fry Pork:​ Heat a little oil in a wok or pan. Add the marinated pork cubes and stir-fry until the fat renders and the meat turns golden and fragrant.
  5. Add Aromatics:​ Toss in the minced garlic and chopped chili. Stir-fry until you smell that amazing spicy aroma.
  6. Combine:​ Add the boiled potato cubes to the wok. Stir-fry everything together to let the potatoes soak up the flavor.
  7. Simmer:​ Season with light soy sauce, dark soy sauce (for color), salt, and a pinch of sugar. Add a splash of hot water and simmer for about 5 minutes until the sauce thickens slightly.
  8. Serve:​ Plate it up and get ready to devour it with a big bowl of rice! 
Blogger’s Tip:​ For extra texture, pan-fry the boiled potatoes in a bit of butter before adding them to the meat. It adds a lovely nutty flavor! #EasyDinner #PotatoRecipes #PorkRecipes #ComfortFood

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