Cut the potato and carrot into bite-sized pieces. Soak the potato in water and drain. Place both in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for 3 minutes. Trim the roots off the watercress.

Make small cuts between the red and fatty parts of the pork. Rub the seasoning mix evenly over the pork.

Heat salad oil in a frying pan over medium-low heat. Add the pork and cook for 3–4 minutes until browned.

Flip the pork, cover with a lid, and cook on low heat for 4–5 minutes until fully cooked. Remove from the pan.

In the same pan, add the potato and carrot. Stir-fry until coated with oil, then sprinkle with seasoning mix and continue to stir-fry.