diced pork with potato, carrots, and peas
I make this dish at least twice a month. Leftovers are good the next day. This is great to serve over rice. Please do try. This is a very good dish.
prep time
35 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 - 3 pounds pork shoulder or country pork style, cut in small cubes
- 2 tablespoons soy sauce
- salt and pepper, to taste
- 2 tablespoons light olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 3 teaspoons chicken bouillon
- 1/2 cup tomato sauce
- 1 bay leaf
- 1/2 teaspoon oregano
- 1 cup cubed carrots
- 2 Yukon gold potato, cut in small cubes
- 1/2 cup diced red bell pepper
- 1/4 cup raisins
- 1/2 cup green peas
- 2 teaspoons corn starch
- 1/4 cup water
How To Make diced pork with potato, carrots, and peas
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Step 1Marinate pork in soy sauce, salt, and pepper for 3 minutes or longer.
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Step 2Put oil in a pot and saute onion and garlic.
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Step 3Add pork, fry a bit, and cover. The pork will start to release its own juices.
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Step 4Put chicken bouillon, tomato sauce, bay leaf, oregano, and carrots in the pan. Simmer on medium for 20 minutes or until pork is tender.
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Step 5Add the potatoes, red pepper, and raisins. Simmer until potatoes are cooked.
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Step 6Mix corn starch and water. Add the green peas and corn starch and water mixture to thicken the sauce. Season according to your taste. If the pork is getting dry while simmering, add some water. Serve over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 278kcal, carbohydrates: 23g, cholesterol: 62mg, fat: 12g, fiber: 4g, protein: 21g, saturated fat: 3g, sodium: 728mg, sugar: 4g, unsaturated fat: 9g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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