Do you have some left over roast pork and wondering what you can make? how about this super quick and easy casserole. You could make it with diced pork and just cook for longer. This recipe is pretty forgiving so Add more or less depending on what is in the fridge.
Serves 4
Ingredients:
1 Tbsp of olive oil (or fat/oil of your choice)
1 red onion (or white - I think the red is a nice contrast to the pale colour of the pork and pineapple)
1 Tbsp of grated fresh ginger
1 tsp of grated fresh turmeric (you could use dried)
2-4 cups of diced roast pork
2 cups of diced fresh pineapple (you could use canned if fresh not available)
1 cup of frozen peas (stage 1 reintro)
1 tsp of Celtic or pink salt
1 cup of chicken broth or water
I would really have loved to have added celery (including the tender leaves) but didn’t have any.
Other additions I think would work well:
dice carrot
green cabbage finely shredded
fennel
zucchini/courgette (yellow or green)
Directions:
Turn oven onto 180oC
Optional: if you have a stove top proof casserole dish, place on the stove top on a moderate heat, add oil and as you prep ingredients add them to the dish and allow them to brown slightly before putting into the oven.
Add the above ingredients into a casserole dish, put the lid on
Pop into the over for 30-45 mins
Stir once or twice during the cook time
Optional: To thicken stew once cooked: 3 tablespoon of tapioca or arrowroot flour to thicken
Serve suggestions:
Carbs: Your favourite mash veg (parsnip pumpkin, sweet potato, swede) or sweet potato noodles
Steamed broccoli and cauliflower, steamed Asian Greens, green beans (stage 1 reintro)
Tip:
If following AIP - you will be aiming for 3-4 serves of vegetables per person