Pork Vegetable ‘Menudo’ Stir-fry
Servings: 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.
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.