Chinese Braised Pork with Carrots and Potatoes Recipe
This homemade, hearty dish of pork braised with carrots and potatoes is a bit like a Polish goulash, but with a Chinese character thanks to soy sauce, ginger, and a hint of sweetness. In China, such one-pot dishes are popular on cooler days – they’re easy to reheat and you can feed the whole family from one big bowl.
A familiar, goulash-like comfort dish with a Chinese twist: soy sauce, ginger, and gentle sweetness turn simple pork with potatoes and carrots into something aromatic and a bit exotic, while still staying very homey and easy to make in one pot.
Chef's tips
Brown the meat well at the beginning – this step builds a lot of flavor in the final sauce. If the sauce reduces too quickly while braising, simply add a little more water or stock. For a slightly thicker, glossy sauce, you can simmer uncovered for the last 5–10 minutes.
How to serve
Serve in deep bowls with plenty of sauce, over steamed white rice or with wheat noodles. For contrast, add a side of crunchy pickles or sauerkraut, or a simple cucumber salad with vinegar. Sprinkle generously with fresh chives or spring onion just before serving.
Ingredients
- pork shoulder or pork neck cut into cubes about 2 cm - 500 g
- potatoes peeled, cut into larger cubes - 400 g
- carrot cut into thick slices - 2 piece
- onion medium, sliced into feathers - 1 piece
- garlic chopped - 3 clove
- fresh ginger piece about 3 cm, grated - 15 g
- soy sauce - 4 tablespoon
- sugar - 1 tablespoon
- rice vinegar or apple cider vinegar - 1 tablespoon
- water or stock - 400 ml
- oil for frying - 2 tablespoon
- bay leaf optional - 1 piece
- black pepper to taste
- chives chopped, for serving - 2 tablespoon
Preparation
- Pat the meat dry with paper towels and cut into cubes about 2 cm if it is not already cut.
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the pork and fry for 6–8 minutes, stirring from time to time, until browned on all sides.
- Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent (it should be soft and slightly transparent, but not browned).
- Add the garlic and ginger and fry for about 1 more minute, until they become very fragrant.
- Sprinkle in the sugar and fry for another minute, stirring, until it lightly dissolves and coats the meat.
- Pour in the soy sauce, rice vinegar, and water (or stock). Add the bay leaf, if using. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
- After 20 minutes, add the potatoes and carrots to the pot. Stir, cover, and simmer for another 20–25 minutes over low heat, until the vegetables and meat are tender and the sauce has slightly thickened.
- Taste the dish and season with pepper and, if needed, a little salt (remember that soy sauce is salty).
- Serve hot, sprinkled with chopped chives. It tastes great with a bowl of white rice or simply with a slice of bread.
Storage
Danie przechowuj w lodówce do 3 dni. Smakuje jeszcze lepiej następnego dnia, gdy smaki się przegryzą. Możesz zamrozić w porcjach na do 3 miesięcy. Podgrzewaj powoli w garnku, w razie potrzeby dolewając odrobinę wody.
