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Sweet Salsa Pork
Pork mince in Salsa and sweet chilli sauce
The pork mince was my choice because I had some in the freezer that needed using; but you can substitute other meat mince such as beef, lamb, veal or chicken. After taste-testing, I found the sauce was too sweet for my liking, so I put in some chilli powder, salt and pepper. As for the Salsa, there was some in a jar left over from dipping.
250g pork mince
½ onion, quartered and sliced
½ capsicum, sliced
1 mushroom, halved and sliced
1 cup diced pumpkin
¼ cup frozen peas
2 Tbsps Salsa dip
2 Tbsps sweet chilli sauce
½ tsp chilli powder (optional)
salt & pepper (optional)
1 Tbsp olive oil, or other
Cook the mince in a pan and drain off the fat; then rest on paper towel to remove remaining fat. Par-boil the diced pumpkin until beginning to soften, drain and set aside.
Warm the oil in a frying pan or wok before putting in the onion and mushroom. Stir-fry until the onion turns transparent. Now add the peas - leave the pumpkin and capsicum until later.
Mix in the cooked pork mince, add the Salsa and sweet chilli sauce; or the tomatoes if you are going this way (see Tip) and stir-fry for 5 minutes, breaking up any lumps of mince. Any spices you fancy can go in now, but do taste-test first. Finally, fold in the pumpkin and capsicum and continue stir-frying gently for about 5 minutes.
Serve 2 with rice or noodles if you like Should freeze okay without the pumpkin
TIP: if you want to make this less sweet, I suggest swapping the sweet chilli sauce for half a can of diced or crushed tomatoes. The other half can be frozen.
Click here to view or print recipe in PDF.
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