Rebuilding this gorgeous new website was a mammoth task but something I was determined to do well. It’s been a couple of weeks since ‘the launch’ and I hope you are loving what your seeing here and finding it easy to navigate through all this goodness.
The best part about having to reformat every post and recipe is it gave me the chance to see the areas that I needed more variety. My recipes are generally a reflection of the things my family enjoys eating. One meat we don’t eat a whole lot is pork, mostly because I can’t always source meat I feel is up to standard.
Anyhow, recently my butcher had some locally farmed organic pork mince so I thought I’d take the opportunity to create a pork based recipe for the pork fans out there. My Pork and Vegetable ‘Menudo’ Stir-fry is a easy to make, really tasty stir-fry that has become a new family favourite in the Harding household. Hope you enjoy it too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
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 tablespoons ghee or olive oil
- 3-4 garlic cloves chopped
- 1 red onion chopped
- 500 g free-range pork mince (other meat and vego options below)
- Ground black pepper to taste
- 2 tablespoons fish sauce
- 1 cup chicken broth / stock
- 1 tablespoon tomato paste
- ½ teaspoon smoked paprika
- 2 roma tomatoes chopped
- 2 sweet potatoes peeled & diced
- 1 medium carrot peeled & diced
- 1 red capsicum diced
- ½ cup peas
Heat the 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 immediately with brown rice or cauliflower rice.
These are the vegetables that I think work best in this dish. But feel free to mix them up or add in more than the recipe states.
This would also be yummy with chicken or turkey mince.
Vegetarian and vegan
Substitute the pork with 1 cup of diced tempeh and ½ cup quinoa and the chicken stock with vegetable stock. For vegan replace the fish sauce with a good pinch of sea salt. My Thai Vegetable Stir-fry is another option too.
Onion and garlic-free
Replace the onion with a small fennel bulb and the garlic with a 1 cm piece of ginger, finely grated.
Replace the fish sauce with a generous pinch of sea salt.
Leftovers are a great filling for rice paper rolls for lunch the next day.