Over the past 4 years my love for pork has evolved because my partner loves anything pork except bacon...we enjoy turkey bacon more, though pork bacon some might say RULES and I agree it's the real thing. Aside from that, there's nothing (in my opinion), like a good pulled pork or slow roasted pork recipe. Pork is very popular meat among the Asian community but pulled pork is making waves and made its way onto the menus of high end restaurants and even fast food joints as pulled pork sandwiches, and even on pizzas.
BTW, if you have never tried pulled or roasted pork in a sandwich and pizza, and you eat pork, let me strongly encourage you to go get yourself some:)
Today, it all about taking left over roast pork to create a healthy stew with some South American flava, and with fall season closing in, it's that time to get your stews, chili, and soup recipes ready.
Tip I find works every time - to create amazing stews or sauces, use a home made stock, and if you don't have any handy, then pick up a good brand (low sodium) at the grocery store.
Trust me, a good stock is advantageous to stews and sauces that pops!
Roast pork vegetable stew
What you'll need:
About 3 cups of left over roast pork (fat trimmed and cut into chunks)
1 large red pepper cup into chunks
1 large sweet potato peeled and cut into cubes
1 package of bok choy
! large onion cut into chunks
5 cloves of garlic crushed
2 tbsp. grated ginger
A handful of fresh cilantro
3 cups of stock
1 tsp each of nutmeg and cinnamon or 1 tbsp five spice
2 tbsp olive oil
Salt and black pepper to taste
Putting it together:
Over medium temperature heat oil in a large pot
Add onions, garlic, ginger and spices and saute for about 4 min
Add pork and sweet potato, stir all ingredients to incorporate flavors, then add stock, bring to a boil and reduce heat to simmer for 20 min
Add peppers, bok choy and cilantro and let simmer for 5 min.
Add additional salt if required, remove from stove and serve hot.
If you have any pork creations or tips you'd like to share I'd love to hear from you.
To your health and enjoyment!
BTW, if you have never tried pulled or roasted pork in a sandwich and pizza, and you eat pork, let me strongly encourage you to go get yourself some:)
Today, it all about taking left over roast pork to create a healthy stew with some South American flava, and with fall season closing in, it's that time to get your stews, chili, and soup recipes ready.
Trust me, a good stock is advantageous to stews and sauces that pops!
Roast pork vegetable stew
What you'll need:
About 3 cups of left over roast pork (fat trimmed and cut into chunks)
1 large red pepper cup into chunks
1 large sweet potato peeled and cut into cubes
1 package of bok choy
! large onion cut into chunks
5 cloves of garlic crushed
2 tbsp. grated ginger
A handful of fresh cilantro
3 cups of stock
1 tsp each of nutmeg and cinnamon or 1 tbsp five spice
2 tbsp olive oil
Salt and black pepper to taste
Putting it together:
Over medium temperature heat oil in a large pot
Add onions, garlic, ginger and spices and saute for about 4 min
Add pork and sweet potato, stir all ingredients to incorporate flavors, then add stock, bring to a boil and reduce heat to simmer for 20 min
Add peppers, bok choy and cilantro and let simmer for 5 min.
Add additional salt if required, remove from stove and serve hot.
If you have any pork creations or tips you'd like to share I'd love to hear from you.
To your health and enjoyment!
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