pork

Pork Apple Fennel Tray bake

September 14, 2020 | Budget Friendly, Make-ahead Meals, Pork recipes, Members only

This Pork Apple Fennel Tray bake is a really quick and easy dinner and perfect for when you are short on time. It’s a throw-it-all-in kind of dinner and even easier than firing up the BBQ! Pork and apple is a classic combination with the saltiness from the pork sausage beautifully balanced by the sweetness…

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Asian Sticky Pulled Pork

June 8, 2020 | Make-ahead Meals, Pork recipes, Slow Cooked

This Asian Sticky Pulled Pork is a delicious, melt-in-your-mouth dish that balances sweet, savoury, and aromatic spices. The long, slow cooking process ensures the pork is tender and caramelised, making it perfect for an impressive dinner or casual gatherings.

It couldn’t be quicker or easier to prepare and when you take it from the oven, you’ll have a melt in your mouth, sticky sweet pulled pork to enjoy. The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it. Sometimes we have this all piled into tortillas which is also extremely delicious.

Health benefits

Pork shoulder is a great source of high-quality protein and essential nutrients like B vitamins, zinc, and iron. The chicken broth adds gelatinous, gut healing goodness. The Asian slaw adds a fresh and crunchy contrast, providing fibre, antioxidants, and vitamins from the cabbage and apple. The use of fresh herbs like mint adds additional anti-inflammatory benefits.

Ingredients

The pulled pork recipe calls for a combination of aromatic ingredients such as fresh ginger, cloves garlic, and star anise to flavour the pork. Tamari or coconut aminos, along with your choice of sweetener (rice malt syrup, honey, or maple syrup), create a sticky, sweet glaze. The Asian slaw includes cabbage, apple or pineapple, capsicum, and mint, dressed with a simple lime and fish sauce vinaigrette.

How to make this Asian sticky pulled pork

To make this Asian pulled pork, begin by preheating your oven and placing the pork in a heavy, lidded pot (like a Dutch oven). Combine the ginger, garlic, chilli, star anise, tamari, sweetener, wine, stock, and Chinese five spice, and pour this mixture over the pork. Slow cook the pork for 3 hours, then increase the oven temperature to caramelise the pork until it becomes sticky. Meanwhile, prepare the Asian slaw by combining the salad ingredients and mixing the dressing just before serving. This is also great to make in a slow cooker, pressure cooker or instant pot too.

Serving suggestions and how to store

Serve the sticky pulled pork with the Asian slaw for a satisfying contrast of textures and flavours. It also pairs well with tortillas for an easy, handheld option. Leftovers can be stored in an airtight container in the fridge for a few days, or frozen for future use. Reheat in a low oven before serving.

Vary Asian sticky pulled pork to suit your dietary needs

For a wine-free version, substitute the wine with more stock or broth, plus a teaspoon of vinegar. If you’re soy-free, use coconut aminos in place of tamari. Seafood-free? Omit the fish sauce and use a tablespoon of sea salt instead. To make this fructose-friendly, use rice malt syrup as the sweetener. For a grain-free option, choose maple syrup. If you need it garlic-free, simply omit the garlic or replace it with garlic-infused oil if tolerated.

Other variations

You can make this shredded pork in a slow cooker by halving the liquid and extending the cooking time, but be sure to reduce the sauce afterwards for that perfect sticky texture. The Grab Bag Formula is another great way to prepare this dish ahead of time for easy, fuss-free cooking.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.

For more delicious, easy to make, healthy dinner recipes, click HERE.

This Asian Sticky Pulled Pork couldn’t be quicker or easier to prepare. The zesty slaw is the perfect accompaniment to offset the sweetness of the pork.

Print Recipe

4.95 from 38 votes

Asian Sticky Pulled Pork

This simple Asian Sticky Pulled Pork is so easy to prepare. The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it.

Prep Time10

Cook Time3 20

Total Time3 30

Course: Main Course

Cuisine: Asian

Servings:

Author: Georgia Harding

Ingredients

1 kg pork shoulder – or collar, boned, fat trimmed
3 tbsp ginger root – fresh and finely grated (approx. 50 g)
4 clove/s garlic – crushed
1 red chilli/s – long and halved (optional)
3 star anise
75 ml tamari – or coconut aminos (⅓ cup)
115 g rice malt syrup, honey or maple syrup (⅓ cup)
120 ml dry white wine (½ cup)
120 ml chicken broth or stock (½ cup)
1 ½ tsp Chinese five spice powder

Asian Slaw

½ red or white cabbage
1 green apple – sliced into matchsticks or a cup of diced pineapple
½ bunch/s fresh mint leaves
1 red capsicum/s – sliced

Dressing

1 lime/s – juice
2 tbsp fish sauce
1 tbsp rice wine vinegar
1 tbsp rice malt syrup, honey or maple syrup
1 red chilli/s – optional and diced

Metric – US Customary

Instructions

Preheat oven to 160°C/ 320°F (fan-forced).
Place the pork in a cast iron Dutch oven or casserole dish with a heavy or tight fitting lid (if not tight, place a layer of foil under the lid or wrap the dish tightly with foil so the pork steams).
In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice and pour over the pork.
Cook for 3 hours, turning after an 1½ hours.
Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender. Watch it carefully to get the caramelisation perfect.
Make the slaw by mixing all the salad ingredients together. Mix the dressing ingredients together in a jar and shake well to combine. Dress the salad just prior to serving.

Serve

Serve the pork with the salad.
Great inside tortillas too.

Slow cooker

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
If you end up with a lot of liquid, you may need to reduce this on the stove top or in the oven to caramelise the meat and make it nice and sticky.

Make Ahead

Re-heat in a low oven (covered) until just hot.

Store

Store in an airtight container in the fridge or freezer.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe…
Firstly place the pork shoulder then the remaining pulled pork ingredients into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 3½ hours, turning halfway through.
Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender. Watch it carefully to get the caramelisation perfect.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal – HERE.

Notes

Wine-free

Replace with stock or broth plus a tsp of vinegar.

Soy-free

Replace the tamari with coconut aminos.

Seafood-free

Replace the fish sauce with a tablespoon of sea salt.

Fructose-friendly

Choose rice malt as your sweetener.

Grain-free

Choose maple syrup as your sweetener.

Garlic-free

Omit or replace with garlic oil (if tolerated).

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

Sticky Pork Stir-fry

April 29, 2020 | 30 Minute Meals, Make-ahead Meals, Pork recipes, Freezable Meals, Vegetarian, Members only

This Sticky Pork Stir-fry is a really quick and easy to make meal. I like to have a few different mince meats in the freezer. One, they are generally well priced, also they defrost quickly (I notoriously forget to take meat from the freezer). Plus, mince cooks up really fast so it’s great for when…

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Pork and Apple Sausage Rolls

March 24, 2020 | Budget Friendly, Make-ahead Meals, Pork recipes, Freezable Meals, Healthy Lunchbox, After School Snacks, Savoury Snacks

A tasty sausage roll always goes down well at anytime. These Pork and Apple Sausage Rolls offer a delicious combination of savoury pork and sweet Granny Smith apples, wrapped in flaky puff pastry. They’re perfect for snacks, parties, or a quick meal. The hint of mustard and thyme brings an aromatic depth, making these rolls irresistible.

They can also be made ahead and simply baked just prior to serving – which is perfect for entertaining or make-ahead meals.

Health benefits

Packed with pork mince, grated vegetables, and baby spinach, these sausage rolls are a protein rich meal or snack and a great way to sneak in some extra nutrients. Spinach adds iron, while apples contribute fibre and a touch of sweetness, balancing the savoury flavours. These are packed with nutrition and additive free unlike so many store-bought sausage rolls.

Ingredients

The key ingredients include free-range pork mince, Granny Smith apples, and flaky puff pastry sheets. Grated carrot and baby spinach add texture and colour, while mustard and thyme provide a punch of flavour.

How to make Pork and Apple Sausage Rolls

The instructions for making these sausage rolls is simple. Preheat your oven. Grate the garlic clove, onion, apple, carrot, and spinach, mix them with the ground pork, dried thyme leaves, mustard, and seasoning (salt and pepper) in a large bowl. Spread the pork mixture along the centre of puff pastry strips, roll them up, brush with milk and sprinkle chia seeds (or poppy seeds or sesame seeds) on top. Bake on a baking tray lined with baking paper (parchment paper) until golden brown.

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Turn them into rissoles or patties

You can make these into rissoles or patties by shaping the meat filling into balls, flattening and cooking on the BBQ or in a pan.

Serving suggestions and how to store

Serve these sausage rolls warm with tomato chutney or sauce. They are great party snacks or lunchbox treats. To store, refrigerate or freeze them before baking for a quick option later. Leftovers can be stored in the fridge or frozen in an airtight container.

Vary these pork and apple sausage rolls to suit your dietary needs

For gluten-free sausage rolls, use gluten-free puff pastry. To make them dairy-free, skip the milk brushing. For an onion and garlic-free version, swap them with finely diced fennel and a pinch of chilli flakes. You can also use chicken or turkey mince for a lighter alternative.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more easy to make, healthy sausage roll recipes, click HERE.

These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.

Print Recipe

4.83 from 29 votes

Pork and Apple Sausage Rolls

These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Snack

Servings:

Author: Georgia Harding

Ingredients

1 clove/s garlic - peeled
1 red onion/s - peeled
2 Granny Smith apple/s - moisture rung from them
1 carrot/s - small & grated
30 g baby spinach - handful (or alternatively parsley leaves)
½ tsp dried thyme
1 tsp wholegrain mustard
½ tsp sea salt - or to taste
ground black pepper - good grind
500 g free-range pork mince
1 sheet Carême All Butter Puff Pastry - I love the wholemeal spelt puff
2 tbsp milk (of choice) - to brush pastry
1 tsp chia seeds - black

Instructions

Preheat your oven to 200°C/400°F (fan-forced) and line a baking tray with baking paper.
In a food processor grate your garlic, onion, apple, carrot and baby spinach. Alternatively, grate / finely chop by hand.
Mix together with the thyme, mustard, salt, pepper and pork mince until well combined.
Halve the sheet of puff pastry and divide the mince mixture evenly along the centre and length of both halves of the pastry.
Roll and pinch together the seam, placing it face down on the baking tray.
Brush with the milk, sprinkle with the chia seeds and cut into approx. 8 pieces (per log).
Bake for 30 minutes or until the pastry is puffed and golden brown.

Thermomix

Chop the apple 10 seconds, speed 5, wring out the moisture and set aside. Chop the garlic, 5 seconds, speed 4. Add the onion, carrot and baby spinach. Chop 10 seconds, speed 5 (or until grated finely). Add back the apple.
Add the thyme, mustard, seasoning and pork mince and mix reverse, 1 minutes, speed 3.
Continue as above.

Serve

Enjoy immediately with your preferred tomato chutney or sauce.

Make ahead

Make and refrigerate or freeze in an airtight containber until ready to bake.

Notes

MYO pastry

This spelt pastry is perfect for sausage rolls (the savoury version).

Gluten-free

Use a gluten-free pastry for the sausage rolls.

Dairy-free

Omit milk.

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or turkey

Also delicious with chicken or turkey mince.

Like these? Why not post a comment below or rate this recipe.

Pork and Quinoa Larb

February 10, 2020 | Budget Friendly, Make-ahead Meals, Pork recipes, Freezable Meals, Members only

Pork and Quinoa Larb is a fresh and delicious dish that is perfect for a quick and nourishing weeknight dinner or a satisfying meal prep option. I’ve always loved Larb. So much so that I’ll always order it whenever we eat at a Thai restaurant. This Pork & Quinoa Larb is my healthy take on…

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Pork Belly with Nectarine Slaw

December 18, 2019 | Pork recipes, Members only

This crisp Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined…

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Christmas Leftovers Salad

December 18, 2019 | Pork recipes, Chicken, Vegetarian, Members only, Salads

I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…

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Healthy Pea and Ham Soup

August 7, 2019 | Budget Friendly, Vegetarian, Slow Cooked, Soups

This is my take on a Dutch style Healthy Pea and Ham soup. I can’t always source good quality ham hocks (or have leftover ham bones outside of Christmas ham season) so I’ve improvised to replicate the flavour combo of smoked meat and legumes that I grew up with, but using a pork chop and bacon instead of the hock.

The result is this tasty, hearty soup that’s more a complete meal than a starter. Whilst it has a long cooking time, it really is a no-fuss, set and forget type meal that my whole family loves. It’s also a very budget friendly meal which is always a bonus.

Health benefits

Split peas are a fantastic source of plant-based protein and dietary fibre, helping to support digestion and keep you full for longer. The addition of lean pork and bacon provides extra protein, while veggies like garlic cloves, sweet potato, carrot, and spinach or kale bring essential vitamins and antioxidants to the dish.

Ingredients

This recipe is built around split peas and a combination of pork chops and bacon for a rich, smoky flavour. The soup is bulked up with celery, carrot, potatoes, and leafy greens for added texture and nutrients.

How to make this Healthy Pea and Ham soup

To make this split pea soup, start by soaking the split peas overnight to soften them. Once ready, simmer the peas with pork, bacon and aromatic veggies like garlic, onion, and celery for 30 minutes. Add the diced carrots, potato, and sweet potato and continue cooking until the peas break down into a creamy base. Break apart the pork from the bone (it should fall away simply). Finally, stir in some spinach or kale and let it wilt before serving. If you want to make a very smooth soup you can also blend with an immersion blender.

Serving suggestions and how to store

Ladle the soup into a bowl and serve with a crusty slice of sourdough bread for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer. Reheat on the stove over low heat until warm.

Vary this Healthy Pea and Ham soup to suit

This delicious soup is already gluten-free and dairy-free. For a vegan version, omit the pork and bacon and replace them with smoked paprika for flavour. You can also swap the water for vegetable stock or chicken broth to enrich the taste. To make it onion and garlic-free, use diced fennel and add a pinch of cayenne pepper for a bit of heat. Feel free to add extra veggies like cauliflower and broccoli for more variety.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, vegetarian, onion and garlic-free options).

For more delicious, easy to make healthy soup recipes, click HERE.

This budget friendly Healthy Pea and Ham Soup is a no-fuss, set and forget type meal that my whole family loves. It's like a warm hug in a bowl.

Print Recipe

4.84 from 30 votes

Healthy Pea and Ham Soup

This Healthy Pea and Ham Soup is a nourishing and hearty dish, perfect for chilly days. Made with split peas, pork, and an array of veggies, it’s packed with protein, fibre, and essential nutrients. The simplicity of ingredients combined with the depth of flavour makes it a comforting and satisfying meal.

Prep Time1 10

Cook Time1 30

Total Time40

Course: Soup

Servings:

Author: Georgia Harding

Ingredients

200 g dried green split peas (1 cup)
1 pork chop -fat trimmed
3 rasher/s bacon
1 red onion/s (large) diced
2 clove/s garlic -diced
2 stick/s celery -finely diced
1.5 ltr water
Sea salt and freshly ground black pepper - to taste
1 carrot/s (large) finely diced
1 potato/s (large) peeled and finely diced
1 sweet potato/s (medium) peeled and finely diced
30 g baby spinach -or kale (optional) (aapprox. 1 handful)

Metric - US Customary

Instructions

Soak the split peas overnight in enough water to allow for them to expand. Strain and rinse them very well (in a sieve under running water).
Place the split peas, pork chops, bacon, onion, garlic, celery and water into a pot and bring to the boil. Reduce the heat to a simmer, cover and cook for 30 mins. Any scum that appears just skim it from the top.
Then add carrot, potato and sweet potato and simmer slowly with the lid on for another hour or until the split peas are mushy and the soup has thickened.
Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup.
Sir through the leafy greens (if including) and allow them to wilt.

Serve

Serve with crusty sourdough bread.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

In an airtight container in the fridge or freezer

Slow Cooker

This can certainly cooked in a slow cooker. However, as the time and amount of liquid varies between brands of slow cookers, base both on thick soup like recipes in the guide book for your specific slow cooker.

Grab Bag Formula Method

If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
Rinse the green split peas really well in a sieve.
Place the split peas, pork chop, bacon, onion, garlic, celery, water, carrot, potato and sweet potato into the Grab Bag.
Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 3 hours.
Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup. I mash with a potato masher to break it all apart, but if you want a smooth soup, feel free to puree it.
Sir through the leafy greens (if including) and allow them to wilt. Season to taste.
** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.
OR
If you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.

Notes

Onion and garlic-free

Substitute with a small bulb of fennel, diced finely and a pinch of cayenne.

Vegan

Omit the bacon and pork and add a tablespoon of smoked paprika and increase the salt to 1 tablespoon. You could also replace the water with vegetable stock if you like.

Add more veggies

Feel free to add in extra vegetables if you like. I sometimes add cauliflower and broccoli for the last 5 minutes of cooking.

I'd love to hear how you and your family enjoy this recipe. Leave a comment below or rate this recipe.

Pork and Vegetable ‘Menudo’ Stir-fry

November 1, 2017 | Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pork recipes, Freezable Meals

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.

This Pork and Vegetable ‘Menudo’ Stir-fry is a delicious and healthy, easy to make meal that my family absolutely loves.

Print Recipe

4.75 from 8 votes

Pork Vegetable ‘Menudo’ Stir-fry

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Servings:

Author: Georgia Harding

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)

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.

Notes

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.