- Difficulty
- medium
- Serving
- 4
- Time
- 20 mins
A rustic and comforting dish, Stir-Fried Pork Slices with Potato (土豆炒肉片) combines tender pork slices with soft, golden-browned potato pieces, all coated in a savoury, umami-rich sauce. The contrast in textures—crispy-edged potatoes and juicy pork—makes this dish a satisfying favourite, perfect with steamed rice.
Ingredients:
-
For the pork:
- 200g pork loin, sliced into bite-sized pieces
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon cornstarch
- 1/4 teaspoon white pepper
- 1 teaspoon vegetable oil
For the stir-fry:
- 1 medium potato, peeled and sliced into thin half-moon pieces
- 2 cloves garlic, minced
- 1 teaspoon ginger, julienned
- 1/2 red capsicum, sliced (optional for colour)
- 2 spring onions, chopped
- 2 tablespoons vegetable oil
For the sauce:
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce (for colour)
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons water
- 1/2 teaspoon vinegar (for balance)
Instructions
- Marinate the pork:
In a bowl, mix the pork slices with light soy sauce, Shaoxing wine, cornstarch, white pepper, and oil.
Let it marinate for 15 minutes.
-
Prepare the potato:
- Slice the potato into thin half-moon pieces (about 3mm thick).
- Rinse in cold water to remove excess starch and pat dry.
-
Pan-fry the potatoes:
- Heat 1 tablespoon of oil in a wok over medium heat.
- Add the potato slices and fry until lightly golden and cooked through (about 3–4 minutes per side).
- Remove and set aside.
-
Stir-fry the pork:
- Add another 1 tablespoon of oil to the wok.
- Stir-fry the marinated pork over high heat until slightly browned and cooked through (about 3 minutes).
- Remove and set aside.
-
Combine & season:
- In the same wok, add garlic and ginger, stir-frying until fragrant (30 seconds).
- Add the red capsicum (if using) and stir-fry briefly.
- Return the potatoes and pork to the wok.
- Pour in the sauce and stir-fry for 1–2 minutes, ensuring everything is well coated.
-
Serve:
- Sprinkle with chopped spring onions and serve hot with steamed rice.
Tips:
- Slice the potato evenly to ensure even cooking.
- Frying the potatoes first gives them a golden crust and prevents them from becoming mushy.
- Adjust the sauce to taste—for a deeper umami flavour, add a dash of fermented black bean sauce or chilli oil.
This dish is a simple yet flavourful home-cooked classic, bringing together tender pork, soft yet slightly crispy potatoes, and a savoury glaze that makes every bite satisfying!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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