Diced pork with potato, carrots and peas

Genie Dixon


I make this dish at least twice a month. Leftover is good the next day. This is good to serve over rice. Please do try. This is a a very good dish.


★★★★★ 1 vote



  • 2 -3 lb
    pork shoulder or country pork style (cut in small cubes)
  • 2 Tbsp
    soy sauce
  • ·
    salt and pepper
  • 1 c
    carrots (cut in small cubes)
  • 2
    yukon gold potato (cut in cubes in small cubes)
  • 1/2 c
    green peas and red bell pepper ( cut in small cubes)
  • 2 clove
    garlic chopped
  • 1/2
    onion chopped
  • 1/2 c
    tomato sauce
  • 1/2 tsp
  • 1
    bay leaf
  • 2 tsp
    cornstarch mix with 1/4 cup water
  • ·
    a handful of raisins

How to Make Diced pork with potato, carrots and peas


  1. Marinate pork in soy sauce, salt and pepper for 3 minutes or longer.
  2. Put oil in a pot and saute onion and garlic. Add pork, fry a bit and cover. The pork will start to release it's own juices. Put chicken bouillon, tomato sauce, bay leaf, oregano and carrots. Simmer on medium for 20 mins. or until pork is tender.
  3. Add the the potatoes, red pepper and raisins. Simmer until potatoes are cook. Add the green peas and cornstarch and water mixture to thicken the sauce. Season according to your taste. Serve over rice.
  4. If the pork is getting dry while simmering please do add some water.

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About Diced pork with potato, carrots and peas

Course/Dish: Pork

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