A quick, economical dish from chef Lai Kuan, that you can throw together using any small amounts of vegetables that you have at hand.
It’s really a giant pork burger chopped into pieces and braised in an oriental style sauce. All it needs is some fried or boiled rice to make a filling mid week meal.
BRAISED MINCED PORK ORIENTAL STYLE
for the pork:
2 teaspoons light soy sauce
½ teaspoon soy sauce, dark
½ teaspoon sugar
2 teaspoons cornflour
pinch of white pepper
300 g of pork mince
80 g of carrots, diced
oil for frying
80 g of onion, chopped
for the sauce:
1 tablespoon of oyster sauce
½ teaspoon sugar
100 ml of water
salt and pepper
small handful diced tender vegetables such as sweetcorn and mushrooms or broccoli and asparagus
In a small bowl, mix minced pork with light soy sauce, dark soy sauce, sugar, corn flour and pepper till well combined. Cover with cling wrap and marinade for at least half an hour.
Peel and dice carrot into small cubes. Boil or steam until almost cooked. Drain well and set aside.
Heat a thin layer of oil in a lidded frying pan or wide saucepan over a medium heat. Add onion and sauté until soft. Set aside with the carrots.
Add the pork to the pan and spread it out. Do not stir fry immediately. Let it cook till slightly caramelized. Flip it over and let the other side cook for a while. Reduce the heat to low and break up the pork into bite sized pieces.
Add the carrot and onions and mix gently.
Combine the oyster sauce, sugar and water in a small bowl and add to the pan along with the diced vegetables. Stir gently to coat all the ingredients. Cover with lid and simmer for 10 minutes or until the vegetables are cooked, adding a little more water if it starts to run too dry.
A few minutes before the end of cooking remove the lid to evaporate any excess liquid, the end result should be moist. Season to taste with sesame oil, pepper and salt. Serve with rice.