'Red' is probably the most important color in Chinese culture. It represents good fortune and joy. "Red cooking" is a method in which both dark and light soy sauces as well as caramelized sugar are used to give the meat its traditional red color (This version is less sweet and more hearty, that's why it has more of a brown tone than a red one). The traditional dish only incorperates pork belly which, after eating too much, can be too overwhelming to the tastebuds, but with the added potatoes a perfect balance is created between different kinds of flavors.
红烧肉是中国家喻户晓的一道菜。肥瘦相间，香甜松软，入口即化，但有些油腻。今天配上土豆一起烧制，感觉效果还不错。
准备时间 Prep Time: 15 minutes
烹饪时间 Cook Time: 1 hour
共计 Total Time: 1h 15min
Approx. 3-4 servings
原料
主料: 五花肉 1000g，土豆500g
辅料: 姜片10g、葱段5g、香叶1g、八角1个、花椒2g、生抽20ml、老抽10ml、豆瓣酱10g、适量盐（根据口味）、适量糖（根据口味）
Ingredients
1000g Pork Belly
500g or 4-5 medium sized Potatoes
10g of Ginger Slices
5g Spring Onion (roughly chopped)
1 Star Anis
1 Bay Leaf
2g Sichuan Pepper
20ml Light Soy Sauce
10ml Dark Soy Sauce
10g Doubanjiang (available at your local asian market)
a little bit of Salt and Sugar to taste
烧制方法 // Directions
1. 将五花肉切小块
1. Cut your Pork Belly into cubes
2. 准备好葱、姜、香叶、八角、花椒
2. Prepare your spices: Spring onion, Bay leaf, Star Anis and Sichuan Pepper
3. 炒锅烧热， 将切好的肉块直接放入锅内干煸，一直到五花肉煸出油来 。放入适量盐、姜片、八角、花椒、香叶一起炒。
3. Heat up your pan, stir fry your meat (without oil) until golden. Add in some Salt, Ginger, Bay leaf, Sichuan Pepper and Star Anis and continue stirring.
4. 加入生抽、老抽以及豆瓣酱继续煸炒，后加入开水淹住肉就行。
4. Add in your mixture of two parts light soy sauce, one part dark light sauce and your Doubanjiang. Keep stir frying until everything is well combined and add in some water so that all the meat is covered.
This is what Doubanjiang usually looks like:
5. 水开后，将肉换入煮锅内，小火慢炖40分钟，
5. After the water comes to a boil, put your meat into a pot and cook for 40min on low heat.
6. 加入切好的土豆块，继续慢炖20分钟
6. Add in your cubed potatoes, keep simmering for another 20min.
7. 开大火，加入适量糖，葱段，炖上一会，收汤汁后就可以出锅了。
7. Finish off by turning the heat settings back on high, add a pinch of sugar, as well as your spring onions and wait until the sauce has reached your desired consistency (leave it on longer for a thicker version, add in more water for a thinner sauce)
Bon Appétit
