Diet Pork Tomato Stew
You can add onion or chickpeas! Garlic powder is optional! If it starts to dry out, add a bit more water! It's also great with grated cheese on top at the end!
Ingredients
Main ingredients
- Pork shoulder (front leg) 170 g
- Chicken stock 12 g
- Fresh broccoli 120 g
- Fresh cabbage 40 g
- Tomato puree 120 g
- Turmeric Vermont curry 6 g
- White 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
27%
Protein
45.52 g
45%
Fat
12.38 g
28%
Cooking steps
-
1
Place the diced, thawed pork in a pan and sear on high heat for about 1 minute, just until the outside is cooked. Season with salt and stir-fry over medium-low heat.
-
2
Add cabbage and broccoli and stir-fry together.
-
3
Add cherry tomatoes and mushrooms, then stir-fry. Pour in tomato puree and 240ml water (add a bay leaf if desired, but remove it after 40 minutes of cooking).
-
4
Once the tomatoes are soft, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover with a lid and simmer over medium-low heat for about 30 minutes, then add basil powder and pepper. Simmer on low heat until thickened to your liking.
