It all began with an easy thought is to share my cooking/baking experiences with people that may shown their attention to Taiwanese food culture when the blog first was written. My life before I moved to Australia was never home made bread nor cooking at home, I spent lots time eating out, furthermore, there are frequently package lunch box, sushi, sandwich, salad... which are handy package food you can easily purchase from convenient store (7-11), or any food stands, shops just around the corner of your house. Such dramatic, riveting life style changing is something I can never see it's coming.
level | prep time | total time | yield |
easy | 15 mins | 1 hr | 2 servings |
Ingredients / Preparation:
1. 250g pork neck / thin sliced2. 1 onion / cut into thin wedges
3. 2 potato / cut into 1.5*1.5*1.5cm cubes
4. 1 carrot / cut into 1.5*1.5cm cubes
5. 2 tbs cooking oil
----- sauce -----
6. 2 tbs mirin 7. 40 ml soy sauce
8. 500 ml (2 cups)
9. salt / to taste
Method:
1. Heat half the oil in a stockpot or non-stick frying pan over medium heat. Add pork and cook, cook each side for 1-2 minutes or until browned. Transfer to a plate. 2. Heat the other half of oil over medium low heat. Add onion and stirring occasionally, for 2-3 minutes or until golden. Add combined potato and carrot to the pan. Cook, stirring, for another 3 minutes.
3. Add water, reduce heat to low. Cover and simmer for 20 minutes. Add pork, mirin and soy sauce, covered. Simmer for another 10-15 minutes.
Nagging PDD:
*Mirin is one type of Japanese cooking rice wine consisting 40~50% sugar.
*Pork are easier to be thin sliced out from half frozen state.
