Firstly, "porkey" is half pork and half turkey. I sometimes like to mix my meats in order to get a variety of tastes. We also often mix meats when we make burgers and spaghetti sauce, so we can still get some of the beef taste, but add some healthier fats and add some different proteins in.
For this recipe I used half lean ground pork and half lean ground turkey. I also have to say that my measurements may be off...I sort of invented this recipe based on me being hungry, and things I found in my fridge. I've tried my best to remember exactly what I put in (because it was ABSOLUTELY delicious!), but some of the ingredients might need a bit of tweaking depending on personal preferences. This recipe would also work really well with any meat, this just happened to be what we had available when I needed dinner!
"Porkey" Mix
1/3 onion (any colour), diced
1/2 red or yellow pepper, diced
2 - 3 mushrooms, diced
1 - 2 stalks celery, diced
1 large carrot diced
1/2 c green beans (if fresh steam them first, if frozen just add at directed time)
2/3 c broccoli, diced
1 c extra lean ground pork
1 c extra lean ground turkey
Stock (I used chicken, but any flavour will do, make sure its low sodium)
2-3 cloves garlic (minced)
1 - 2 tbsp freshly grated ginger
4 tbsp black bean sauce
2 tbsp honey
1 tbsp fish sauce
1 tsp Worcestershire sauce
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp black pepper
1 tsp red chili flakes (less if you don't like spice)
1/2 tsp cardamom
1/4 tsp cinnamon
In a large skillet add onion, celery, carrot, pepper and 2 tbsp fat free chicken stock. Cook on medium until the onion is soft and translucent.
In a cup or bowl mix together honey, black bean sauce, garlic, ginger & spices.
Once onions are translucent, add in mushrooms and meat. Add spices & sauce mix, cook until meat is done.
When meat is done cooking, add in green beans and broccoli. Cover for 2-5 minutes until broccoli is soft.
You can add more stock as required to help make the sauce thinner if it thickens too much while cooking.
Top with crushed peanuts or cashews if desired. I also like to add green cabbage on top for a nice crunch.
Quinoa
1 - 2 tbsp lemon juice
1/3 c green peas, steamed
1/3 c fresh spinach, chopped fine
1 tsp dried basil
3 - 5 tbsp white wine
Cook quinoa according to directions on package, but add the wine on top of the normal required liquid amount.
Once the quinoa is cooked, add in lemon juice, steamed green peas and spinach. Cover and let sit for 3-5 minutes until spinach is soft.
Serve porkey mixture on top of quinoa. I also served it with cottage cheese for an added blast of protein and to help counter the spice of the meat mixture.
For this recipe I used half lean ground pork and half lean ground turkey. I also have to say that my measurements may be off...I sort of invented this recipe based on me being hungry, and things I found in my fridge. I've tried my best to remember exactly what I put in (because it was ABSOLUTELY delicious!), but some of the ingredients might need a bit of tweaking depending on personal preferences. This recipe would also work really well with any meat, this just happened to be what we had available when I needed dinner!
"Porkey" Mix
1/3 onion (any colour), diced
1/2 red or yellow pepper, diced
2 - 3 mushrooms, diced
1 - 2 stalks celery, diced
1 large carrot diced
1/2 c green beans (if fresh steam them first, if frozen just add at directed time)
2/3 c broccoli, diced
1 c extra lean ground pork
1 c extra lean ground turkey
Stock (I used chicken, but any flavour will do, make sure its low sodium)
2-3 cloves garlic (minced)
1 - 2 tbsp freshly grated ginger
4 tbsp black bean sauce
2 tbsp honey
1 tbsp fish sauce
1 tsp Worcestershire sauce
1/2 tsp paprika
1/8 tsp cayenne pepper
1/2 tsp black pepper
1 tsp red chili flakes (less if you don't like spice)
1/2 tsp cardamom
1/4 tsp cinnamon
In a large skillet add onion, celery, carrot, pepper and 2 tbsp fat free chicken stock. Cook on medium until the onion is soft and translucent.
In a cup or bowl mix together honey, black bean sauce, garlic, ginger & spices.
Once onions are translucent, add in mushrooms and meat. Add spices & sauce mix, cook until meat is done.
When meat is done cooking, add in green beans and broccoli. Cover for 2-5 minutes until broccoli is soft.
You can add more stock as required to help make the sauce thinner if it thickens too much while cooking.
Top with crushed peanuts or cashews if desired. I also like to add green cabbage on top for a nice crunch.
Quinoa
1 - 2 tbsp lemon juice
1/3 c green peas, steamed
1/3 c fresh spinach, chopped fine
1 tsp dried basil
3 - 5 tbsp white wine
Cook quinoa according to directions on package, but add the wine on top of the normal required liquid amount.
Once the quinoa is cooked, add in lemon juice, steamed green peas and spinach. Cover and let sit for 3-5 minutes until spinach is soft.
Serve porkey mixture on top of quinoa. I also served it with cottage cheese for an added blast of protein and to help counter the spice of the meat mixture.
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