Chinese Braised Pork and Potatoes


For the final recipe in my blog series "Chinese Food on a Budget: Feed a Family of 4 for £30 a week", this Chinese Braised Pork and Potatoes uses up much of the leftover ingredients from the week's shop.

I still had plenty of potatoes, onion, carrots, eggs and tinned tomatoes left, but only one piece of pork shoulder saved from the previous day's dinner. There's enough eggs to help supplement the protein for this meal and a good amount of vegetables too.

Chinese style tomato eggs is an easy side dish to make and I've shared the recipe before. As I couldn't get hold of fresh tomatoes, I used 1/2 tin of tomatoes instead. Either is fine, the key to eating budget friendly is to be flexible with your ingredients. 

The braised pork and potatoes were super yummy and we all couldn't stop digging for more. However, we did crave a bit more meat, so next time, I would probably try and add in two pieces of pork shoulder instead of one.

Gather your ingredients.

Chop the onions, carrots and potatoes.

Cut the pork into thin strips.

Stir fry the pork with 2 tablespoons of oil. Then set aside.  

Stir fry the vegetables and then add the pork back in.


1 piece of pork shoulder steak
6 potatoes
2 carrots
2 onions
3 tbsp soya sauce
2 tbsp oyster sauce
1 tbsp sesame oil
Black pepper (optional)
Salt (optional)
1 cup water
4 tbsp oil

1) Steam rice according to instructions

2) Wash, peel and chop potatoes and carrots into small chunks. Peel and dice the onion. Cut pork into slices and set aside

3) In a pan, turn the heat to high and heat up 2 tbsp of oil then add in the pork slices. Stir fry for 3 minutes until the meat is browned. Take off the heat, transfer to a plate and set aside

4) In the same pan, heat up another 2 tbsp of oil and pan fry onion, carrots and potatoes on high heat for 5 minutes

5) Put pork back into the pan with the vegetables, then add in the soya sauce, oyster sauce, sesame oil and stir well. Add 1 cup of water then put a lid on the pan and turn heat down to medium-low

6) Braise for 15 minutes until the potatoes are soft and the water has mostly evaporated, leaving behind a thick sauce. If there is still a lot of water after 15 minutes, take the lid off the pan, turn heat onto high and cook for another 5 minutes. Add salt and pepper to taste/preference

7) Serve with rice and any side. I served mine with egg and tomatoes

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1 comment

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