Monday, September 28, 2009

Mongolian Pork Stew


2 Tbsp Lemon Juice
1/2 tsp Olive Oil
2 tsp Paprika
1 tsp Turmeric
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Pepper
1/4 tsp Ginger


1 1/2 lb Pork (cut into cubes)
1 Cup diced Butternut Squash
14 Oz Chicken Stock
1 Cup Diced Carrots
1 Cup Chick Peas (Leave out for full-on Paleo)
1/2 Cup Chopped Onions
1/2 Cup Canned Diced Tomatoes
1 Tbsp Tomato Paste
2 tsp Garlic
1/2 tsp Hot Sauce
Punch of Cinnamon & Allspice

Marinate pork for 30 minutes-4 hours (really, the longer the better).

Heat 2 tsp oil in a pan, add the pork & fry until starting to brown. Transfer to a plate for later.

Add all the remaining ingredients to the pan.

Bring to the boil, and then reduce heat & simmer until vegetables are tender (this will be around 20-30 minutes).

Return the pork that you set aside earlier to the pan, and allow the meat to heat through (this will take somewhere around 5 minutes).


A favorite! This is so simple, and is a really tasty stew that everyone can enjoy.


You can mix up the hot sauce if you want something with a bigger kick, but as is will give you a warm (in every sense) stew that is bursting with flavor!

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