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.
Pork and Vegetable ‘Menudo’ Stir-fry
- 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
- Rice, quinoa or cauliflower rice (to serve)
- 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 immediately with brown rice or cauliflower rice.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen.