Braised minced pork, potato and carrot

by Lai Kuan
Braised minced pork, potato and carrot

Braised minced pork, potato and carrot

When it comes to cooking, I was very much influenced by my mum’s cooking style. I love how she keeps her cooking method simple and chooses ingredients that are common and easily found. This minced pork, potato and carrot recipe is inspired by my mum’s favourite dish. It’s a dish that brings me down the memory lanes of childhood. It’s indeed a comfort food for me.

This dish is quick and easy to prepare. If you team up with your kids to cook it, they will have loads of fun. I have precooked the potato and carrot so it helps to cut down the time required for braising the dish. I cut the potato and carrot into tiny cubes to make them more appealing to kids. You can add some green peas to give the dish more contrast. I don’t use much seasoning for the sauce. Instead, I let the mixture of browned onion, minced pork, potato and carrot bring out their natural sweetness. The sauce is simmered till it thickens, giving the ingredients a shiny and flavourful coating.

This dish pairs well with steamed rice or congee. But if you like a lighter meal, you can wrap them in lettuce and turn them into an excellent appetizer. I hope you will give this Asian inspired dish a try, get your kids to join in and enjoy the precious moment cooking together.


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 carrot until cooked. Set aside.
Peel and dice potato into small cubes. Soak potato in water for 5 minutes to prevent them from turning dark. Drain off and pat dry with kitchen paper. Heat up pan with oil over medium-high heat. Stir fry potato until cooked and lightly golden brown. Set aside.
Heat up pan again with oil over medium heat. Add onion and sauté until soft. Push onion aside. Add pork 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 tiny bits. Add the potato and carrot. Stir fry until well mix.
Combine oyster sauce, sugar and water in a small bowl and add to the mixture in step (4). Stir to coat all the ingredients. Cover with lid and simmer, stirring occasionally, for 10-15 minutes (depending on the size of potato and carrot). Add a bit of hot water if the sauce runs dry before the potato and carrot turn tender.
When the potato and carrot are almost tender, open the lid and stir until the sauce runs dry. Season to taste with sesame oil, pepper and salt. Serve well with rice and congee.