Pork and Vegetable ‘Menudo’ Stir Fry
This pork stir-fry really honours the Spanish and Malaysian influences of Phillipino cuisine. It’s a delicious, easy to make mid-week meal that my family really loves.
- 2 tbsp butter, ghee or olive oil
- 3 clove/s garlic -chopped
- 1 red onion/s -chopped
- 500g free-range pork mince (other meat and vego options below) Ground black pepper -to taste
- 2 tbsp fish sauce
- 250ml chicken stock or bone broth (1 cup)
- 1 tbsp tomato paste
- ½ tsp smoked paprika
- 2 roma tomatoe/s -chopped
- 2 sweet potato/s (small) peeled and diced
- 1 carrot/s -peeled and diced
- 1 red capsicum/s -diced
- 75g peas (½ cup) fresh or frozen
Heat the butter, ghee or oil in a deep pan or wok. Sauté garlic and onion until it starts to soften.
Add the pork mince and cook until brown. Season with ground black pepper and add the fish sauce.
Once the pork has browned, add the chicken broth and bring to a simmer. Sir in the tomato paste and smoked paprika.
Add the tomatoes, potatoes and carrots and simmer until the root vegetables are slightly tender. Add the capsicum and peas. Continue to cook for a few more minutes until all the veggies are tender but not mushy.
Adjust the seasoning to taste.
Serve
Serve immediately with brown rice or cauliflower rice.
Make-Ahead
Re-heat in a pot over a low heat until just hot.
Store
Store in an airtight container in the fridge.
Can also be frozen.
Recipe and image courtesy of Well Nourished