Diet Pork Tomato Stew
You can add onions or chickpeas! Garlic powder can also be added! If it gets dry during cooking, add more water as needed. Grated cheese at the end is a nice touch!
Ingredients
Main ingredients
- Pork Shoulder 150 g
- Chicken Stock 12 g
- Fresh Broccoli 120 g
- Fresh Cabbage 40 g
- Tomato Puree 120 g
- Vermont Curry with Turmeric 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
29%
Protein
41.4 g
44%
Fat
11.26 g
27%
Cooking steps
-
1
Place diced, thawed pork in a pan and sear over high heat for about 1 minute, just until browned on the outside, then season with salt and stir-fry over medium-low heat.
-
2
Add cabbage and broccoli, then continue to stir-fry.
-
3
Add cherry tomatoes and mushrooms, sauté a bit longer, then pour in tomato puree and 240ml water (a bay leaf can also be added; remember to remove it after cooking for 40 minutes).
-
4
Once the tomatoes are soft, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover and simmer over medium-low heat for about 30 minutes. Finish by adding basil and black pepper, then adjust thickness on low heat and serve.
