Pork Tomato Stew
You can add onions or chickpeas! Garlic powder is also a good addition! If it gets too dry, add more water as needed! Grated cheese at the end is delicious too!
Ingredients
Main ingredients
- Pork Shoulder 160 g
- Chicken Stock 12 g
- Fresh Broccoli 120 g
- Fresh Cabbage 40 g
- Tomato Puree 120 g
- Vermont Curry Powder (Turmeric) 6 g
- Button Mushrooms 65 g
- Oyster Mushrooms 50 g
- Stevia Cherry Tomatoes 80 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
27.52 g
28%
Protein
43.46 g
45%
Fat
11.82 g
27%
Cooking steps
-
1
Put diced, thawed pork in a pan and sear on high heat for about 1 minute just until the surface is cooked. Season with salt and stir-fry over medium-low heat.
-
2
Add cabbage and broccoli and continue to stir-fry.
-
3
Add cherry tomatoes and mushrooms. Stir-fry briefly, then add tomato puree and 240ml of water (bay leaf is optional; if using, remove after 40 minutes of cooking).
-
4
When the tomatoes have softened, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover and simmer on medium-low heat for about 30 minutes, then add basil powder and pepper. Adjust consistency on low heat, and it's ready.
