Pork and Vegetable ‘Menudo’ Stir-fry

This Pork Vegetable ‘Menudo’ Stir Fry is a simplified take on the classic Filipino stew, transforming it into a quick, nutritious meal. Packed with vegetables and seasoned with a delicious, savoury sauce, it’s a comforting dish that’s easy to alter to your preferences.

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.

Health benefits

This vegetable and pork stir fry recipe is rich in protein from the pork mince and loaded with fibre, vitamins, and minerals from the variety of vegetables. Sweet potatoes provide a good source of beta-carotene, while peas and capsicum add antioxidants. The fish sauce and chicken broth add a delicious flavour while adding a nutritional boost.

Ingredients

The base of this dish is free-range pork mince sautéed with garlic, onions, and a mix of vegetables like sweet potatoes, carrots, capsicum, and peas. A flavourful sauce made with fish sauce, chicken broth, tomato paste, and smoked paprika ties it all together.

How to make this Pork Vegetable Menudo Stir Fry

To make this pork stir fry, start by sautéing garlic and onion in your choice of butter, ghee, or olive oil until softened. Add the pork mince and cook until browned, seasoning with black pepper and fish sauce. Stir in the chicken broth, tomato paste, and smoked paprika, then add chopped tomatoes, sweet potatoes, and carrots. Simmer until the root vegetables are tender, then add capsicum and peas, cooking until the veggies are done but still vibrant. Adjust seasoning to taste and serve immediately in a bowl over rice or cauliflower rice.

Serving suggestions and how to store

Serve this stir-fry hot with brown rice, quinoa, or cauliflower rice for a lighter option. It’s also delicious as a filling for rice paper rolls. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently on the stovetop with a splash of water or broth.

Vary this Pork Vegetable ‘Menudo’ Stir Fry to suit

Feel free to experiment with vegetables or substitute the pork mince with chicken, turkey, or diced tempeh for a vegetarian version. Use vegetable stock and replace fish sauce with sea salt for a vegan-friendly dish. For a garlic- and onion-free option, swap the onion with fennel and the garlic with grated ginger.

For more delicious, quick, easy healthy meal recipes, click HERE.

Pork Vegetable ‘Menudo’ Stir-fry

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

Serves: 4

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.

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Ingredients

• 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 broth or stock (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

Serve

• Rice, quinoa or cauliflower rice (to serve)

Method

• 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.

Variations

Different vegetables

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. 

Another meat

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. 

Seafood-free

Replace the fish sauce with a generous pinch of sea salt. 

Tip

Leftovers are a great filling for rice paper rolls for lunch the next day. 

 

I'd love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much. 

Course: Main Course

Cuisine: Asian

Author: Georgia Harding

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