Tender pork loin squares on a mild ginger mushrooom sauce…
Pork loin, ginger, mushrooms. A killing combination! The pork loin squares are stewed on low heat, so they get tender, juicy and everything else you can ask of a hearty homecooked meal! The contrast between the flavours is delicious and you can combine it with couscous or quinoa as side dishes.
Bay leaves and cardamom seeds make the perfect accent in this recipe.
Comfort food doesn’t always have to be heavy and loaded with calories and fat. You just have to make a couple of changes so that the stew gets lighter but still tasty! For this recipe, use coconut oil instead of olive oil and use the freshest meat and vegetables you have.
- 1 kg of pork loin (cut in medim squares)
- 1 medium onion
- half a leek
- 8 mushrooms
- 1 tomato
- a big chunk of ginger
- 4 tablespoons of coconut oil
- 1 cup of water
- 2 cloves of garlic
- one red pepper
- salt/pepper/cardamom/bay leaves (I’ve use 2)/lemon juice/chili pepper
- Season the pork with garlic, pepper and lemon juice (or half a cup of white wine) the day before you cook or just a few hours before (depending on time or how strong flavoured you like your meat).
- Prepare and cut all the vegetables.
- Start making the stew with the coconut oil, garlic, ginger, red pepper, leek (if you don’t like it, you can leave it out and replace it with some courgette) and onions.
- When it starts to get a golden colour, add the pork loin squares and the chili pepper.
- After 10 minutes, add the chopped mushrooms, a cup of water, the two bay leaves and the cardamom seeds. You can add a teaspooon of paprika too. Cover, bring to a boil, stir once in a while, and cook for 30 min, until the meat is tender.
Serve with fresh tomatoes and a a sprig of chopped coriander!