Broccoli & Pork Stir Fry with Apple and Fennel Raita

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This scrumptious dish and side dish offer a sophisticated complexity of sweet and spicy tastes, the hearty nutrition of meat, fruit, vegetables and dairy, and no gluten.

400
Calories
15g
Fat
36g
Protein
6
Servings

Ingredients

Pork

1 1/2 lb pork shoulder (cut into 1" cubes)
1/2 T ginger garlic paste *
1 t turmeric
2 t salt
9 peppercorns
3 bay leaves
2 star anise
2 t honey
3 T soy sauce
* (2 cloves garlic, 1/2" ginger, 1 teaspoon vegetable oil. Blended to paste)

Stir fry

2 T vegetable oil
4 dried chilies
10 curry leaves (found at Asian markets)
2 green chilies (split)
2 medium red onion (sliced)
4 c broccoli (cut into florets and stem diced into cubes
Salt and pepper to taste
1/2 lime (juice only)
1/2 c Stonyfield Organic Low Fat Plain Yogurt
1 small bunch cilantro (cleaned and picked)

Apple and Fennel Raita

1 Granny Smith apple (cored and finely chopped)
2 c fennel (diced finely)
1 t fennel seeds (lightly toasted in dry pan)
2 c Organic Greek Plain Yogurt
1 t honey
Nutrition Information: 
Calories: 
400
Calories from Fat: 
140
Total Fat: 
15g
Saturated Fat: 
4g
Cholesterol: 
75mg
Total Carbohydrate: 
31g
Dietary Fiber: 
8g
Sugars: 
12g
Protein: 
36g
Vitamin A: 
80%
Vitamin C: 
110%
Calcium: 
25%
Iron: 
25%

Preparation:

Step 1

Place cubes of pork in a large dish. Add ginger, garlic paste, turmeric, salt, peppercorns, bay leaves, star anise, honey and soy sauce. Marinate overnight.

Step 2

After pork has been marinated, transfer them to heavy based pan. Add enough water to cover and cook on low heat for 1 to 1 1/2 hours until meat is falling apart.

Step 3

While pork is in the oven, mix all Apple and Fennel Raita ingredients together and chill until needed.

Step 4

Drain pork and reserve liquid. Set aside. Heat oil in a wok or largesauté pan. When oil is smoking, add red chilies, stir until darkened. Add curry leaves stir for 30 seconds. Add green chilies and red onion, stir for 2-3 minutes. Add broccoli, stir for 3 minutes. Add cooked pork and stir for 3-4 minutes. Add next the lime juice. Add 2-4 tablespoons of cooking liquid from pork. Fold in yogurt and season with salt and pepper to taste.

Step 5

Serve stir fry on a plate and garnish with cilantro. Place dollop of Apple and Fennel Raita as your side dish.

Ingredients

Pork

1 1/2 lb pork shoulder (cut into 1" cubes)
1/2 T ginger garlic paste *
1 t turmeric
2 t salt
9 peppercorns
3 bay leaves
2 star anise
2 t honey
3 T soy sauce
* (2 cloves garlic, 1/2" ginger, 1 teaspoon vegetable oil. Blended to paste)

Stir fry

2 T vegetable oil
4 dried chilies
10 curry leaves (found at Asian markets)
2 green chilies (split)
2 medium red onion (sliced)
4 c broccoli (cut into florets and stem diced into cubes
Salt and pepper to taste
1/2 lime (juice only)
1/2 c Stonyfield Organic Low Fat Plain Yogurt
1 small bunch cilantro (cleaned and picked)

Apple and Fennel Raita

1 Granny Smith apple (cored and finely chopped)
2 c fennel (diced finely)
1 t fennel seeds (lightly toasted in dry pan)
2 c Organic Greek Plain Yogurt
1 t honey
Nutrition Information: 
Calories: 
400
Calories from Fat: 
140
Total Fat: 
15g
Saturated Fat: 
4g
Cholesterol: 
75mg
Total Carbohydrate: 
31g
Dietary Fiber: 
8g
Sugars: 
12g
Protein: 
36g
Vitamin A: 
80%
Vitamin C: 
110%
Calcium: 
25%
Iron: 
25%

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