Braised Potatoes with Minced Pork

Peel the 500 g potatoes and cut into roughly 2 cm pieces. Rinse off surface starch and drain. Mince the garlic and chop the spring onion, keeping white and green parts separate. Measure 1½ cups water (360 ml).

Heat 2 tbsp oil in a wok over medium heat. Fry all the garlic and spring onion whites until fragrant. Add 200 g minced pork, increase to medium-high and stir-fry for 3–4 minutes, breaking it up until opaque with no pooled liquid.

Stir in 1 tbsp light soy sauce, 1 tsp dark soy sauce and 1 tbsp oyster sauce. Add all the drained potatoes and mix, then pour in 360 ml water. Bring to a boil over high heat.

Reduce to medium-low, cover and simmer for 15–20 minutes, gently turning once. The potatoes are ready when a chopstick passes easily through the centre. Continue simmering if firm; add a little water if nearly dry. Heat the mince through to 75°C for 30 seconds.

Uncover and increase to medium-high. Gently turn for about 3–5 minutes until the sauce lightly coats the potatoes, leaving a little thick gravy in the wok. Turn off the heat, stir in all the spring onion greens and plate. Avoid breaking the potatoes or drying out the sauce.