Pork and Vegetable ‘Menudo’ Stir Fry

This recipe will go well with the following Gingin products: Free Range Pork (Diced)
Pork Stirfry Recipe

Pork and Vegetable ‘Menudo’ Stir Fry

Print Recipe
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.
Course Main Course
Cuisine Asian
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients

  • 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

Instructions

  • 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

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