Ginger Pork and Vegetable Goulash
Equipment
- Large skillet
- Small bowl
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds pork loin boneless, cut into 1-inch cubes
- 2 onions chopped
- 3 cloves garlic minced
- 1 tablespoon ground ginger
- 2 tablespoons paprika
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth divided
- 2 tablespoons cornstarch
- ½ cup coconut cream
- 2 carrots sliced
- 2 bell peppers sliced
- 1 cup mushrooms sliced
- Cooked noodles or rice for serving
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add onions, garlic, and pork cubes.
- Sauté for about 5 minutes until pork is lightly browned.
- Stir in ground ginger, paprika, dill, salt, and black pepper.
- Pour in 1 ½ cups of beef broth, reserving the remaining ½ cup for later.
- Reduce heat to low, cover, and simmer for 20 minutes.
- In a small bowl, whisk together the cornstarch and the remaining ½ cup of beef broth until smooth.
- Stir the cornstarch mixture into the skillet, mixing well to thicken the sauce.
- Add sliced carrots, bell peppers, and mushrooms to the skillet.
- Cover and continue to simmer for another 10 minutes until vegetables are tender.
- Slowly stir in coconut cream and cook until warmed through.
- Serve the ginger pork and vegetable goulash over cooked noodles or rice.
Notes & Wine Advice
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Merlot or Syrah. The fruity and spicy notes of these wines complement the ginger and paprika flavors in the dish. If you prefer white wine, a slightly sweet Riesling or Gewürztraminer would also work nicely to balance the richness of the coconut cream.Nutrition values
Calories: 540 kcal | koolhydraten: 15 g | Eiwitten: 45 g | Vet: 3 g | Suiker: 5 g