1P100W #43 – Braised Oinks

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  • 1 potato
  • 1 carrot
  • 300g lean oink
  • 10 okras
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons dark soy sauce
  • sprinkle of garlic granules
  • glug of pure olive oil


  1. Cut/slice potato, carrot, oink and okras into bite size pieces.
  2. Heat wok with glug of olive oil, add a sprinkle of garlic granules and fry for 10 seconds.
  3. Add oink pieces and sear them for a couple minutes.
  4. Add the rest of ingredients (vegetables and sauces), stir until well combined.
  5. Add half glass ofΒ water, set to low heat and braise for about an hour.
  6. Serve.

And this is my dinner today. Braised lean pork because pork belly is getting expensive.

[107 words]


  1. Hmmm….I don’t mind lean pork at all as long as it’s tender. You were very patient to wait one hour for your dinner! πŸ˜€ Yeah, I don’t know why but I too find some imported pork (served at Western restaurants) has a very strong porky flavour to it which I don’t quite like.

    • Well, the wait was alright, because I was doing some other things.

      I guess it is best to stick to local pork huh..

  2. Pork is also one of the more expensive meats in Australia. Then again, I’m not too huge a fan of pork as I am not a fan of the taste (for instance, char siew , siew yuk…). Aussie pork smells very strong. If you fry pork in your kitchen, the smell lingers for a long while 😐

    • Yeah, I’ve seen you mention it before, about Aussie pork. You should not tell me this, I love my pork too much and this will deter me from wanting to visit Australia! πŸ˜€

        • I think pulled pork is cooked on low heat for a day or something like that. When meat is cooked that way, it becomes tender and falls apart easily, regardless of what type of meat it is. I love pulled pork too by the way. I’ve had quite a bit of it in the US.

          I will visit Australia sooner or later. We’ll see! πŸ˜‰

    • I don’t know about others, but mine is super easy to cook. Just throw everything into the wok with the sauce, stir stir stir, then leave it alone for 1 hour. Wait time is long la, but nothing difficult about it lah.

  3. Eh, when I see braised oinks, I think of those with gravy and LOTS of hard boiled eggs.. Got potato carrot and okra one ahh? Wah, looks like oinks stew wor, dry version, canggih wei.. If me, I only know how to put water, lots of oystaer sauce, braise with potatoes (shu zhai mun chue yok), tu aje..

  4. This dish is very flavourful so must eat with rice. Did you eat rice to go with it? I only eat lean pork meat so it is yum, yum for me.

    • Nope, the potato is my rice. I’m used to eating flavorful dishes like this without rice already. And… I actually prefer pork belly, but it was bloody expensive when I looked for it last weekend, they didn’t have a smaller (cheaper) cut.

  5. Not exactly a healthy or cheap dinner but definitely delicious and yummy to my liking. You should put the total cost so that we can also plan our dinner budget owing to the rising cost of living. Might have to rear some pigs in your apartment too.

    • I could do that (I mean including costs, not rearing pigs), but it might prove troublesome in the long run. You see, I do my grocery shopping almost exclusively in AEON, where things are a bit more expensive, so it might not be reflective of most people’s costs. Not to mention some of my non Malaysian readers. It’s not exact science, the prices of food. So better not.

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