Thursday, July 9, 2015

Braised pork with purple potato and carrot

3/4 lb boneless pork - cut into cubes
6 unpeeled purple potatoes - scrubbed and halved
1 carrot - peeled and cut into cubes
2 shallots - peeled and sliced
2 cloves garlics - peeled and chopped
2 slices ginger
salt and pepper to taste
 1 cup water 
cornstarch solution
1 tbsp vegetable oil 

 Seasonings for pork
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp huatiao wine
1 tsp sesame oil

  1. Add oil to heated pan.  Fry shallots, garlic and ginger till aromatic.
  2. Add marinated pork and fry over high heat.  Add water, cover and cook for 15 minutes over medium heat.
  3. Add potatoes and carrot and continue to simmer over medium heat for another 15 minutes or until vegetables are tender.
  4. Add salt and pepper to taste.
  5. Stir in cornstarch solution to thicken the sauce.
  6. Transfer to a serving plate and serve warm with rice.

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