Pork And Potato Stew (馬鈴薯燉肉)

• FOR THE MARINADE:
• 2 teaspoons Soy Sauce
• 1 teaspoon Cornstarch
• 1 Tablespoon Water, Or More As Necessary
• FOR THE STEW:
• 1/2 pounds, 2-5/8 ounces, weight Pork Belly, Cut Into Cubes
• 1 Tablespoon Oil
• 3-5/8 ounces, weight Onion, Roughly Chopped
• 3 Tablespoons Soy Sauce
• 1/4 teaspoons Salt
• 3 Tablespoons Mirin
• 2 Tablespoons Rice Wine
• 2 cups, 11 tablespoons, 2-3/4 teaspoons, 2 pinches Water
• 3/4 pounds, 3/8 ounces, weight Russet Potato, Peeled, Roughly Chopped

1. Mix ingredients for marinade together. Stir in pork and marinate for at least 5-10 minutes.
2. Heat oil in a pot over medium-high heat and cook onion for 2 minutes, remove and set aside. Add pork belly and cook until browned on all sides. Add soy sauce, salt, mirin and rice wine and stir to mix well.
3. Add water and bring to a boil, cover pot and reduce to low heat, allow to simmer for 30 minutes.
4. Add onion and potato and cover pot, braise on low heat for another 30 minutes. Taste and adjust seasoning, continue to simmer for 5-10 minutes, uncovered, until reduced to desired taste.
5. Note: This recipe is gluten-free if you use gluten-free soy sauce.
6. Adapted from 600

soy sauce, cornstarch, water, stew, oil, soy sauce, ubc, mirin, rice wine, water, ube

Taken from tastykitchen.com/recipes/soups/pork-and-potato-stew-e9a6ace988b4e896afe78789e88289/ (may not work)