Pork & Vegetable Pot

My husband had dinner with a friend. Somehow they talked about Spanish Iberico Pork. His friend said this kind of pork is very delicious. And my husband told me immediately after that dinner. Then when we shopping for groceries the other day, he found that Spanish pork in the frozen counter. What a coincidence. So we bought it and I didn’t even know how to cook it. And yes, we just bought it.

Usually this thin pork slice is ideal for shabu shabu or hot pot. But my husband strongly recommended to cook it in simple way without any strong spices or condiments. He wanted to keep the original flavor of the pork. He may not know much about cooking, but he’s very good at giving me instructions. I decided to make pork & vegetable pot.

skillet is a good choice for the port.

Here are the main ingredients I used: Spanish Iberico pork, 1/4 head cabbage, Slices of 1 onion, slices of 1 medium carrot, several shiitake mushroom, brown mushroom, tofu (cut), french beans and chopped spring onion. Oh, and vermicelli in the bowl (already boiled in hot water).

  1. Heat the skillet. Brush skillet with oil. Put  2 or 3 pork slices in to sear them.


2. Put the rest pork in, and arrange all the vegetables in the pot.


3. In a bowl, add in 2 tbsp light soy sauce, 1 1/2 tbsp sweet cooking wine, 1 tbsp sugar and 1/2 tbsp water. Mix well.

4. Spread sauce (maybe 1 tbsp ) over all ingredients. Slightly stir them in order not to be sticky to the pot.

The pork looks so great.

5. Put the lid on for 2-3 mins. Stir gently to flip all the ingredients. Add in more sauce if needed.


6. Lid on for another 3 mins or till pork and vegetables are fully cooked.

My husband  loved the pork so so much.


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