Yet again, this dish was inspired by Kuya Dennis' post. I love how he would take traditional dishes and tweak it to make a new dish. I always trust his recipes because he has three kids as taste-testers!
I also did some tweaking of my own. I used pork instead of chicken, and since I don't have cream in the fridge, I used evaporated milk. That has always been my go-to ingredient because it makes everything creamier, and it is so easy to stock because of its long shelf-life. And since hubby is in his "olive cravings," I had to put in some olives.
This dish was really delicious. Very flavorful and savory, with a little hint of creaminess. I also didn't feel too guilty eating it, because I loaded it with a lot of veggies. Healthy and yummy!
What you need:
1 pound pork shoulder, cubed into bite-size pieces
1 Russet potato, wedged
1/2 cup frozen peas, thawed
2 cups baby carrots
1 green bell pepper, diced
1 1/2 cups beef broth
1/4 Vidalia onion, sliced
3/4 cup evaporated milk
4 cloves of garlic, minced
1/4 cup Spanish olives, drained
1 tablespoon of butter
salt, to taste
What to do:
In a pan, heat butter over medium-high. Saute garlic and onion. Add cubed pork and cook, stirring until brown (about 2 to 5 minutes, depending on how thick the cuts are). Add carrots and potatoes, then pour in broth. Bring to a boil, then set heat to low. Let simmer for around 10 minutes, or until pork and veggies are tender.
Add the rest of the veggies, and the evaporated milk. Season with salt. Continue cooking for about 5 more minutes. Serve hot.
Tips, Tricks and Tweaks:
1. No broth? Use bouillon cubes instead. Or just water will do.
2. You can also make this recipe using chicken.
3. Make sure veggies are relatively the same size for even cooking.
4. Not a fan of evaporated milk? Use cream or regular milk instead.