Braised Pork with Potato

Bacon With Sok Hoon Recipes | Buffalo Cookware Malaysiaa
  • 300gm pork slice
  • 400gm potato (diced into chunks)
  • 200gm carrots (diced into chunks)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1 handful of ‘tong fen’(soaked in water)
  • 10 french bean (cut into bite size pieces)
  • 1 stalk spring onion (finely chopped)
  • 3 tbsp oil
  • 30ml soy sauce
  • 50ml mirin
  • 50ml rice wine
  • 1 tbsp sugar
  • 2 pcs Dried Kelp
  • 6 pcs Dried Anchovies ( Heads and Digestive Tissues Removed)
  • 700ml Water


  1. In a pot, prepare stock by adding water, kelp and anchovies. Simmer for 7 minutes. Strain the broth through a sieve and set aside.
  2. Add oil into inner pot and select “Steam” function. Adjust time to 15 mins.
  3. Add pork slices, minced garlic and onion. Stir fry until fragrant, then add in carrot and potatoes. Continue frying and add mirin, rice wine and sugar and stir well.
  4. Add stock and soy sauce, stir well and close the lid to cook.
  5. Final 5 minutes, add ‘tong fen’ and french beans and continue cooking.