You read it right! I love the technique of red braising pork belly (Shanghai style), and I make it quite frequently. I recently had some vegetarian friends over, and I really wanted to show them this braising technique. I decided to use potatoes, and it worked out surprisingly well!! The potatoes act like sponges, sucking in all the liquid, which makes each bite extremely flavorful. Serve it over rice, garnish with scallions, and you have yourself a good, hearty meal. I add in some tofu knots, but that is completely optional.

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