This braised minced pork and green peppers recipe uses green pepper and pork together. But it is not a stir-fry. This is a braised dish in a savory gravy. It’s an excellent dish to eat with noodles, because the sauce of the green pepper and minced pork blends with the cooked noodles. In fact, when we eat noodles, we always like to add some dishes with a thick broth like this, because it makes the noodles more delicious.
So, this braised minced pork and green peppers recipe is more like a side dish. It is quick to cook, because the minced pork does not require a long simmering time.
Tips for cooking braised mince pork and green peppers
The flavor is savory. If you prefer a spicier flavor, you can use some hotter chili peppers. The green peppers I used in the recipe are sweet (Anaheim or bell peppers work well) and not very spicy. In the choice of pork, I used the hind leg meat of the pig, which is mostly lean meat and a small part of fat. Slowly browning the minced pork to remove the fat makes the pork more fragrant. If you want leaner, drier meat, you can use pork tenderloin instead.
Braised Minced Pork and Green Peppers
Equipment
- 1 wok
- 1 wok spatula
- 1 mixing bowl
- 1 meat grinder optional
Ingredients
- 200 g pork, minced
- 3 green peppers Anaheim or bell
- 4 cloves garlic
- 15 ml cooking oil
- 7 ml Shaoxing cooking wine substitute dry sherry
Sauce:
- 10 ml light soy sauce
- 3 ml dark soy sauce
- 5 ml oyster sauce
- 3 ml sugar
- 2 ml ground white pepper
- 30 ml water
Finishing:
- 20 ml starch water mix 5ml (1 tsp) cornstarch + 15ml (1 tbsp) water
Instructions
- Prepare the ingredients, and wash them thoroughly.
- Chop the pork to a mince, or use a meat grinder. Finely chop the green peppers and garlic cloves.
Prepare the sauce:
- Mix together 10 ml (2 tsps) light soy sauce, 3 ml (rounded 1/2 tsp) dark soy sauce, 5 ml (1 tsp) oyster sauce, 30 ml (2 tbsps) water, 3ml (rounded 1/2 tsp) sugar, and 2 ml (just under ½ tsp) ground white pepper. Stir well and set aside.10 ml light soy sauce , 3 ml dark soy sauce, 5 ml oyster sauce, 3 ml sugar, 30 ml water, 2 ml ground white pepper
Braise the pork:
- Heat the wok over medium heat. Add 15 ml (1 tbsp) oil to the wok and the minced pork. Stir and turn the pork until the color of the pork changes, then add 7 ml (1 ½ Shaoxing wine and the chopped garlic. Continue to brown the pork until the meat is dry and you smell the aroma.4 cloves garlic, 15 ml cooking oil, 7 ml Shaoxing cooking wine , 200 g pork, minced
- Pour in the sauce around the edges, stir to combine, and bring the broth to a boil. Add the chopped green peppers. After 20 seconds, add the starch water to thicken, a little at a time, and stir quickly, until you reach the desired consistency.3 green peppers, 20 ml starch water
- Transfer to a bowl and serve.
Nutrition
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