How to Master the Delicious Potato Slices Double Cooked Pork Stir-Fry?

Q: Can I use pre-cut pork belly instead of a whole piece?
A: Yes, you can use pre-cut pork belly and directly fry it in step 2.

Q: Is it necessary to air-fry or fry the potato slices?
A: While it’s optional, frying or air-frying the potato slices before adding them to the stir-fry can enhance their texture.

Q: What if I don’t have oyster sauce for the seasoning?
A: While oyster sauce adds a unique flavor, you can substitute it with more soy sauce or a little bit of hoisin sauce if needed.

Potato Slices Double Cooked Pork Stir-Fry


  • Pork belly (amount unspecified)
  • Green garlic
  • Onion
  • Doubanjiang (fermented broad bean and chili paste)
  • Potato slices
  • Pepper slices
  • Chinese cooking wine
  • Green onions and ginger
  • Light soy sauce
  • Oyster sauce
  • White sugar
  • Chicken powder (MSG)
  1. If using a whole piece of pork belly, boil it in water with Chinese cooking wine, green onions, and ginger for 20 minutes, then let it cool and slice it.
  2. Fry the pork slices in a little oil until golden brown, set aside. Optionally fry or air-fry the potato slices, set aside.
  3. Heat oil in a pan, sauté minced garlic and onions until fragrant, then add doubanjiang and stir-fry.
  4. Add the pork, potato slices, and pepper slices to the pan. Season with light soy sauce, oyster sauce, white sugar, and chicken powder. Garnish with green garlic before serving.
  • This dish is high in carbohydrates and proteins.
  • Contains flavors from fermented ingredients like doubanjiang.
  • Adjust seasonings to control sodium and sugar levels.
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