It has been pouring heavily almost every day. Just didn’t want to get out to get food and I have some minced pork and carrots at home. My mother gave me a bottle of Chinese preserved olive leaves a week or two ago. Best use it before it expired.

Google: “Chinese olive vegetable is a condiment made of olives, preserved mustard vegetables, salt, and oil. It contains a very high amount of umami flavour and is most commonly used in fried rice, stir-fries, or as a condiment (it’s especially good mixed in with congee).”

Pork is versatile, can be cooked in many ways as well as can be added with most vegetables. I am just loving pork minced as it can also be added to noodles the next day. I am glad to be able to have food for the next few days. This a simple meal with rice, today. Let’s cook and stay in the house listening to the rain pouring down!!!

Ingredients

Pork marinade

500 g minced pork
4 Tbs oil
3-4 Tbs Shoa Xing Chinese cooking wine
2 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs minced garlic
1 Tbs corn flour
white pepper
a pinch of salt (OPT)
water

Vegetables

2 carrots, cut into bite size
4 Tbs Chinese preserved olive leaves

Method

Heat pan on medium heat add 4 Tbs oil. Once oil is hot, add garlic, cook until fragrant about 1 minute. Add pork, and break up as you cook it. Add soy sauce, oyster sauce and pepper. Continue to toss around until it browned and pork is cooked about 5-7 minutes.

Next, add the carrots and cook for 5 minutes. Now add in about 1/4 cup of water and Shaoxing, mixing well for about 5 minutes. Next, mix cornflour with 4 tablespoons of water in a cup until there are no lumps. Then, pour this mixture into minced pork and carrots. Give it a couple of stirs. Check the seasoning; if needed, add salt.

When pork and carrots are cooked, add in preserve olive leaves; cook for about 2 minutes. Spoon onto serving bowl and serve with rice and a glass of red wine. Enjoy!!!!!

https://helenscchin.com/2017/02/24/minced-pork-and-carrot/

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