Pork and Vegetable ‘Menudo’ Stir Fry

This recipe will go well with the following Gingin products: Free Range Minced Pork, Free Range Chicken Mince

Pork and Vegetable ‘Menudo’ Stir Fry

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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
Servings 4


  • 2 tbsp butter ghee or olive oil
  • 3 clove/s garlic -chopped
  • 1 red onion/s -chopped
  • 500 g free-range pork mince other meat and vego options below
  • Ground black pepper -to taste
  • 2 tbsp fish sauce
  • 250 ml 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
  • 75 g 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. Meat Variation: This would also be yummy with chicken or turkey mince.

Recipe and image courtesy of wellnourished.com.au

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