Detailed Recipe of Buckwheat Noodles with Braised Pork and Potatoes

 This hearty combo combines savory braised pork and tender potatoes with chewy buckwheat noodles.

 It is a filling, flavorful staple meal, popular for lunch and dinner. Rich in taste and balanced in nutrition, it’s loved for its warm and comforting texture.

Ingredients

Main Ingredients

• 150g dried buckwheat noodles
• 220g pork belly
• 2 medium potatoes (about 250g)

Aromatics

• 4 garlic cloves
• 3 slices ginger
• 2 scallions
• 1 star anise
• 1 small piece of cinnamon (optional)

Seasonings

• 1 tbsp cooking wine
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp rock sugar
• Salt to taste
• Ground white pepper
• Cooking oil
• Adequate hot water

Step-by-Step Instructions

1. Prep ingredients

   Cut pork belly into 3-centimeter cubes. Peel potatoes and cut into large chunks, soak in clean water to remove excess starch. Chop scallions, mince garlic and set aside.
2. Blanch the pork

   Put pork cubes into cold water, add 1 slice of ginger and a little cooking wine. Bring to a boil and blanch for 3 minutes to skim off blood foam. Take out and rinse with warm water, then drain.
3. Braise pork and potatoes

   Heat a little oil in a pot over medium heat. Add rock sugar and stir until it melts and turns light amber.

   Add blanched pork, stir-fry evenly until the surface turns slightly golden. Put in ginger, garlic, star anise and cinnamon, stir-fry for 30 seconds to release aroma.

   Pour in cooking wine, light soy sauce and dark soy sauce, stir to coat the pork fully. Add potato chunks and pour in hot water to cover all ingredients.

   Bring to a boil, then turn to low heat. Cover and simmer for 25 minutes until pork is tender and potatoes are soft.
4. Cook buckwheat noodles

   While the stew is simmering, boil a pot of water. Add buckwheat noodles and cook according to package instructions, usually 4–6 minutes.

   Drain the cooked noodles and rinse briefly with warm water to prevent sticking.
5. Combine and finish

   Turn the braised pork and potatoes to medium heat to thicken the sauce. Add salt and white pepper to adjust the flavor.

   Put the cooked buckwheat noodles into the pot, stir well and simmer for another 2 minutes so the noodles absorb the savory sauce.
6. Serve

   Turn off the heat, sprinkle with chopped scallions. Scoop into bowls and serve hot immediately.

Cooking Tips

1. Soak potato chunks in water to avoid oxidation and excess starch.
2. Use hot water for braising to keep the pork tender without turning tough.
3. Do not overcook buckwheat noodles, or they will become mushy.
4. Adjust the simmering time based on the size of pork and potatoes.
5. The thick sauce is the key to a delicious taste, so properly reduce the soup at the final stage.

Black Pepper Diced Chicken with Brown Rice

 A healthy satisfying meal combining chewy brown rice and savory tender diced chicken.

 Rich black pepper aroma, balanced nutrition, low calorie and great for daily meals.

Ingredients

Main Ingredients

120g brown rice

200g chicken breast

Side Ingredients

Half onion

1 small carrot

Half green bell pepper

Aromatics

2 garlic cloves

1 slice ginger

Marinade for Chicken

1 tsp cooking wine

1 tsp light soy sauce

Pinch of salt

Ground black pepper

1 tsp cornstarch

Seasonings

1 tbsp oyster sauce

Extra ground black pepper

A little sugar

Cooking oil

Step-by-Step Instructions

1. Cook brown rice

   Rinse brown rice clean, soak in water for 30 minutes. Add proper water and steam or boil until fully cooked and fluffy, set aside.
2. Process and marinate chicken

   Cut chicken breast into small dices. Mix with cooking wine, light soy sauce, salt, black pepper and cornstarch. Marinate for 15 minutes.
3. Cut vegetables

   Dice onion, carrot and green bell pepper. Mince ginger and garlic.
4. Stir-fry diced chicken

   Heat oil in pan, add chicken dices. Stir-fry quickly until golden and well-done, take out for later use.
5. Sauté vegetables

   Use remaining oil, fry ginger and garlic till fragrant. Add carrot, onion and bell pepper, stir-fry 2 minutes until tender crisp.
6. Mix and season

   Put chicken back into pan. Add oyster sauce, sugar and abundant black pepper. Stir evenly to coat all ingredients.
7. Match with rice

   Place cooked brown rice on plate, arrange black pepper chicken and vegetables beside it. Serve hot.

Cooking Tips

1. Soak brown rice in advance for softer taste.
2. Do not overcook chicken to keep tender texture.
3. Adjust black pepper amount according to personal taste.
4. Quick stir-fry keeps vegetables fresh and crisp.