Pork and Tomato Stew

Pork and Tomato Stew

Pork and tomato stew with colorful yellow peppers and broccoli.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Salt used for the broccoli not included in overall sodium measurement.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7 oz.)

1/2 bulb

1/3 head

1/2 clove

400 g (14 oz.)

2 Tbsp



a dash

a dash


  1. Season the pork by continually rolling it in the ingredients listed in (A).
  2. Cut the bell pepper in half length-wise, and then into 1 cm (1/2 in.) widths.
  3. Cut the onion into 5 mm (1/4 in.) widths.
  4. Divide the broccoli into small bunches, and place in a lidded heat-resistant container. Sprinkle a little salt on each, then lid and heat in a microwave at 500 W for 1 minute.
  5. Heat up the olive oil and garlic in a pan, then cook the ingredients from step (1). When the pork browns, add in the ingredients from steps (2) and (3), and continue to stir-fry.
  6. Add in the diced tomatoes, and when these begin to boil, turn down the heat to medium-low, and continue to boil for 5 to 6 minutes. If available, sprinkle on basil.
  7. Lastly, add in the ingredients from step (4) and cook for 2 to 3 minutes.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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