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