Pork Tomato Stew
You can add onions or chickpeas! Garlic powder is also a great addition! If it gets dry, just add more water! 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 Purée 120 g
- Bamond Curry Powder (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
28%
Protein
43.46 g
45%
Fat
11.82 g
27%
Cooking steps
-
1
Add cubed, thawed pork to a pan and sear on high heat for about 1 minute, then season with salt and stir-fry over medium-low heat.
-
2
Add cabbage and broccoli, then stir-fry together.
-
3
Add cherry tomatoes and mushrooms, stir-fry briefly, then pour in tomato purée and 240ml water (add a bay leaf if you want—just remove it after cooking for 40 minutes).
-
4
When the tomatoes get soft, add 1T curry powder, 2T allulose, and 1.5T chicken stock. Cover with a lid and simmer on medium-low heat for about 30 minutes, then add basil powder and pepper. Adjust the consistency on low heat and it's ready.
