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Author Notes: You read it right! I love the technique of red braising pork belly (Shanghai style), and I make it quite frequently. I recently had some vegetarian friends over, and I really wanted to show them this braising technique. I decided to use potatoes, and it worked out surprisingly well!! The potatoes act like sponges, sucking in all the liquid, which makes each bite extremely flavorful. Serve it over rice, garnish with scallions, and you have yourself a good, hearty meal. I add in some tofu knots, but that is completely optional. —Betty | le jus d'orange
- 1.5 pounds red potatoes, halved, skin on
- 2 stalks scallions, chopped to 1 inch pieces
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons dark brown sugar
- 1 slice fresh ginger
- 2 smashed garlic cloves
- 2 star anise pods
- 2 cups water
- 1/2 cup tofu knots, optional
- 1 stalk scallion, chopped diagonally, for garnish
- Heat up a dutch oven with some oil. Throw in potatoes, soy sauce, and brown sugar. Cook until sugar has caramelized and a thick liquid has formed.
- 2| Toss in the rest of the ingredients and bring to a boil. Once boiling, turn to low and simmer, covered, for 10-12 minutes, until potatoes are just tender.
- 3| Turn heat to medium-high and boil off the liquid, until a glistening liquid appears. Make sure to watch it and stir to prevent burning the bottom of the pot. Do not evaporate ALL the liquid, just enough so that the potatoes are coated with a glistening liquid. Top with fresh scallions and serve over rice.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0