Hey Hive!
It's been a while but we're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
Since I started making pork burgers I've been wanting to try some new pork recipes. I found a good deal on frozen minced pork in the supermarket so I decided to try looking up an easy minced pork recipe I could try.
I found this one for stir-fried minced pork that looked pretty simple and promising so I decided to adapt it by adding more vegetables to it as well.
These were the ingredients I used:
- 500g minced pork
- 200g kangkong or water spinach
- soy sauce
- dark soy sauce
- oyster sauce
- sesame oil
- vegetable oil
- garlic
- onion
- chicken stock powder
To be honest I don't remember if this was the recipe I followed since it was quite some time ago, and I might have just winged it on my own. Either way it's a pretty simple dish to whip up.
Step 1: If you're using frozen minced pork like I was, the first step is of course to defrost it by submerging it in room temperature water. Change the water after a while if it hasn't defrosted after about 15 minutes.
Step 2: Cut up the vegetables and onions, mince garlic if you're not using prechopped garlic.
Step 3: Once the meat has defrosted, set it aside.
Step 4: Prepare the sauce by mixing it about 1 or 2 tablespoons of soy sauce, dark soy sauce, oyster sauce and 1-2 teaspoons of sesame oil. Depending on how much meat you have you can adjust accordingly. I also added some gochugaru (Korean spice powder) for an added spice kick.
Step 5: In a pan or wok, saute the garlic and onions together until they're lightly brown and aromatic.
Step 6: Once the onions are lightly browned, add in the minced pork.
If you're using frozen minced pork like me you probably have to break up the pork a little bit.
Stir fry until the pork changes to a light colour.
Step 7: Once the pork is mostly cooked, add in the sauce and stir fry for another minute.
Make sure to coat every piece of pork in the sauce.
Step 8: Once the pork is well combined with the sauce, add in the kangkong or whichever vegetable you chose, preferably one that is quick to fry.
Kangkong or water spinach is very quick to cook in a stir fry which makes it perfect for this recipe.
Just a few minutes of sauteing later and it's done!
We had some leftover fried rice so we paired the pork dish with it, but I think white rice complements this dish very well too.
This was what our meal looked like:
I made the fried rice quite light so it was perfect for the stir fried pork. It was nicely seasoned and cooked and wasn't dry. Initially I thought I stir fried it too long but it tasted pretty good still. The kangkong also paired with it quite nicely and soaked up the sauce well.
Overall I think this dish was pretty good! There was quite a porky taste that I wasn't really expecting though. Maybe I didn't put in enough sauce or something for that amount of meat. Or it might've just been because it was frozen? It was my first time cooking with frozen minced pork so I wasn't too sure. Either way it was still good and Sean finished his portion very quickly so I think there was nothing to worry about. At the very least I know it wasn't undercooked so it's not like we were going to get sick or anything.
It's been a while since I made this so maybe I should try this again some time to see how it tastes again. Let me know if you try it! I think it'll pair nicely with some fried egg as well.
Thanks for reading!
Check out my previous post in this series!
TacoCat (kinda) Cooks! #57: Simple Korean Chicken Stir Fry 🐔
