RECIPE SUBMITTED BY Alexandra Lim
This is my own recipe (made it up while trying to figure out what to cook for dinner)
Minced Pork “stew” (don’t really have a name for it – its a take on my grandma’s cooking)
1 lb. minced pork (I used twice ground pork butt)
4-5 potatoes
2 carrots
1/2 – 1 onion
4-5 cloves garlic
1 cup chicken broth
1 tbsp. cornstarch (mix with 1/4 cup water)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Lea & Perrins
1/2 tsp. chicken stock granules
3 tbsp. oil
1. Dice potatoes, carrots & onion (about 1/2″ cubes), mince the garlic.
2. Heat oil and saute garlic till fragrant, add onion and cook till slightly translucent.
3. Add potatoes & carrots and continue cooking for 3-4 minutes.
4. Add minced pork, chicken stock granules, salt & pepper and cook till meat is no longer pink.
5. Add chicken broth and bring mixture to boil, continue to simmer on low heat till potatoes and carrots are cooked through. You may need to add more chicken broth or water if it boils down.
6. Add Lea & Perrins then add in cornstarch and bring to boil. Adjust seasoning as needed.
7. Serve hot with white rice. Good also with toasted bread.
This is my own recipe (made it up while trying to figure out what to cook for dinner)
Minced Pork “stew” (don’t really have a name for it – its a take on my grandma’s cooking)
1 lb. minced pork (I used twice ground pork butt)
4-5 potatoes
2 carrots
1/2 – 1 onion
4-5 cloves garlic
1 cup chicken broth
1 tbsp. cornstarch (mix with 1/4 cup water)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Lea & Perrins
1/2 tsp. chicken stock granules
3 tbsp. oil
Minced Pork “stew” (don’t really have a name for it – its a take on my grandma’s cooking)
1 lb. minced pork (I used twice ground pork butt)
4-5 potatoes
2 carrots
1/2 – 1 onion
4-5 cloves garlic
1 cup chicken broth
1 tbsp. cornstarch (mix with 1/4 cup water)
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Lea & Perrins
1/2 tsp. chicken stock granules
3 tbsp. oil
1. Dice potatoes, carrots & onion (about 1/2″ cubes), mince the garlic.
2. Heat oil and saute garlic till fragrant, add onion and cook till slightly translucent.
3. Add potatoes & carrots and continue cooking for 3-4 minutes.
4. Add minced pork, chicken stock granules, salt & pepper and cook till meat is no longer pink.
5. Add chicken broth and bring mixture to boil, continue to simmer on low heat till potatoes and carrots are cooked through. You may need to add more chicken broth or water if it boils down.
6. Add Lea & Perrins then add in cornstarch and bring to boil. Adjust seasoning as needed.
7. Serve hot with white rice. Good also with toasted bread.
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