土豆烧肉 (tǔ dòu shāo ròu). Literally “potatoes braised with meat” (where unaccompanied “meat” is almost always pork in China).
The technique used is 红烧 (hóng shāo), literally “red braised”, in which the ingredients are braised in a specific style of soy-sauce heavy sauce (dark soy, light soy, (often black) rock sugar, Shaoxing wine). The meat component, as is typical for Chinese dishes, is small (sometimes so small as to basically merely make it ritually impure for vegetarians), used primarily to provide the fat and umami components of the flavour with the heavy lifting being done by the main ingredient (potatoes in this case).
土豆烧肉 (tǔ dòu shāo ròu). Literally “potatoes braised with meat” (where unaccompanied “meat” is almost always pork in China).
The technique used is 红烧 (hóng shāo), literally “red braised”, in which the ingredients are braised in a specific style of soy-sauce heavy sauce (dark soy, light soy, (often black) rock sugar, Shaoxing wine). The meat component, as is typical for Chinese dishes, is small (sometimes so small as to basically merely make it ritually impure for vegetarians), used primarily to provide the fat and umami components of the flavour with the heavy lifting being done by the main ingredient (potatoes in this case).