Skip to main content
logo
Food Advertising by

Baked beans with mince pork


I would label this as a 'saviour' dish as it'll certainly save your day when you have unexpected guests who happened to 'overstay' for dinner.  Open a can of baked beans, toss in some mince meat and if meat is unavailable, eggs will do just fine. 

I remember that many years ago, I cooked this for my then school-going children.  I was busy that day, just managed to boil a lotus root pork ribs soup and squeezed in this dish before I rushed off to fetch them back from school.  Although they have always enjoyed this dish, they expected more food to greet them on the table after a tiring day at school.  A mere soup and a baked beans dish just won't do. I vividly remember my boy asking me whether we were in financial difficulty and needed to stinge on food ..... and this poor mama has been ridiculed ever since, whenever  'Baked beans with mince pork' is mentioned.





This dish is readily available at economy rice stalls and very often scramble eggs is a good alternative to meat.

Recipe for Baked beans with mince pork


Ingredient
  • 1 can baked beans - 425 gm (brand of your choice)
  • 200 gm  mince meat
  • 1 onion - sliced
  • 1/2  cup water
  • Tomato ketchup
  • Salt and sugar to taste
Seasoning for mince pork
  • 1/2  tsp each of :  salt, sugar and cornflour
Preparation
  1. Season the mince pork with salt, sugar and cornflour, set aside for a while.
  2. Saute the onions with some oil till fragrant.
  3. Add in the mince pork and stir-fry till meat is cooked.
  4. Add in the baked beans, water and some tomato ketchup, simmer.
  5. Fine tune to desired taste, dish out
  6. Serve hot with white rice.

Comments

  1. Cheah, kids will surely love this dish. Now I know what I'm going to cook this weekend. Thanks!

    ReplyDelete
  2. Looks so tasty! I have never had baked beans prepared this way...love the addition of pork mince.

    ReplyDelete
  3. Cheah, this is one of my favourite but I am much greedy. I would add in some fry eggs. haha....
    Have a lovely day.
    Kristy

    ReplyDelete
  4. Oh! My aunty cooks something like this as well. so yummy

    ReplyDelete
  5. Now you make me miss home with this, Cheah. I better cook also. I love to add fried eggs too.

    ReplyDelete
  6. I just cooked these beans for breakfast! but I added only fried eggs, too early to cook minced meat lol!

    ReplyDelete
  7. I cook like this too.. either this or add prawns...

    ReplyDelete
  8. Anncoo
    Yes, I'm sure the kids will love it.

    Angie
    Perhpas you should try out this version one day.

    Kristy
    I'd like them scrambled instead of fried.

    Penny
    It may look simple but it's yummy.

    MaryMoh
    Oh, this dish brings back fond memories?

    none
    Yes, it'll be too early for mince meat.

    Claire
    I'll need to try your version by adding prawns, never had it before.

    ReplyDelete
  9. I simply love baked beans. A happy friendship day to you Aunty Cheah. A pleasure to know you.

    ReplyDelete
  10. This is the one dish my whole family loves. However I diced the onions instead of slicing them. It gives the dish a uniform look.

    ReplyDelete
  11. Anonymous
    Not a bad idea to dice up the onions. Thanks for sharing!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …