Sauteed Pork Mince
Minced meat is often used in my cooking. There are just a lot of things you can do with it not to mention it is usually a lot cheaper than other cuts of meat. I am not particular with the lean option, too. We are still lucky we can still consume fats in meat. Also, I think minced meat will be a little bit too dry if it is too lean!
One of the dishes I love cooking with minced meat is a dish I grew up with. It is sauteed pork mince with vegetables. I grew up with the “dry” and “pale” version but my husband grew up in a version with tomato sauce and a lot more soupy. The vegetables are usually capsicum (bell pepper), potatoes, and carrots but there are some versions I saw with peas. Regardless, the result is a tasty comfort dish!
For this version, I sort of mixed up the version I grew up with and what my husband knew from his childhood. I put a bit of tomato sauce but I don’t want the minced meat swimming in a soup so I didn’t make it watery. I think it looked good in the end. The tomato passata definitely added some splash of color and added some sweetness to it, too. Apart from that, there was a piece of sweet potato I wanted to get rid off before it gets moldy so I included that in this dish, too.
1 kg pork mince
200g potatoes, chopped
1 piece medium-sized sweet potato, chopped
1 big carrot, chopped
1/4 big capsicum (bell pepper), chopped
1 tbsp soy sauce
1/4 tsp salt
ground black pepper, to taste
1 tbsp oil
2 cloves garlic, minced
1 small onion, chopped
1/4 cup tomato passata
Place a pan over medium-high heat. When the pan is hot, add the oil in and reduce the heat to medium.
Saute the garlic until golden brown. Make sure to let the minced garlic move around the pan to avoid burning. When it starts to get toasted, add the chopped onion and cook until translucent.
Add the minced meat and make “chopping motions” so that the minced meat will not cook in lumps. Keep tossing around the pan until everything is cooked through.
Add the soy sauce, salt, and pepper. Adjust the heat accordingly to make sure that the food is continuously simmering.
Once the meat is cooked through, add the potatoes and sweet potatoes. Cover with a lid and let it simmer for about 5-10 minutes or until the potatoes are cooked.
When the potatoes are soft, add the capsicum, tomato passata, and carrots. Mix everything so that the newly added vegetables can incorporate to the meat. Cover the pan again with a lid and simmer for about 10 minutes.
Have a taste and adjust the salt/pepper as necessary.
Serve warm and enjoy with rice!
Note: You may adjust the quantities/ratio of the vegetables with the meat. I just prefer not to put too many vegetables to this dish.
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View Comments
I like both versions. Yours and your husband's. Yummy either way. :)
Thanks! :) I don't often cook it with tomato passata and stick with what I grew up with because I don't want to have a lot of leftover passata inside our fridge (unless I plan to cook another tomato-based dish again).
This is a good way to try to a sauteed food. It wasn't difficult to prepare and cook. I let my mom check this out. Thanks for sharing it.
Yeah it is super easy to cook. I think it literally took me 45 minutes (including prep time) to finish the entire dish! It took me a lot longer to chop the vegetables in tiny cubes, LOL!
thanks for your share. This minced meat recipe is similar to our chinese version too, however, we don't mix with vegetables, instead, we used chopped chinese black mushrooms and oyster sauce.
Oh, I think I tried that version before, too! :) I also cook pork mince in oyster sauce and add spring onions and mushrooms but I use just the regular button mushrooms as it is the cheapest option here. Asian vegetables often cost twice in comparison to locally produced vegetables. Well it makes sense anyway. Probably to cover for taxes and importation costs.