Pork Neck and Carrot Stew







A recipe allowed in a / / / diet.

Is it cold outside and you crave a stew to make you all warm on the inside? Make it, then! Fry some cubed pork neck, cook together some garlic, onion, and carrot, flavor with coriander and lime, add coconut milk and baby spinach and ... this is pretty much it.

Nutritional Chart

Calories: 574 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 55 g
  • 30 g
  • 23 g

Ingredients Needed for Pork Neck and Carrot Stew

1 tablespoon vegetable oil
14 ounces of pork neck, cubed
2 garlic cloves, crushed
2 onions, diced
1 tablespoon ginger, chopped
1 carrot, chopped
1 teaspoon coriander powder
½ cup lime juice
2 tablespoons of coconut milk
1 teaspoon curry paste
3 ounces of baby spinach
fresh basil leaves for garnishing, chopped

How to Make Pork Neck and Carrot Stew

  1. Heat the vegetable oil in a skillet over medium heat and cook the meat cubes until golden brown. Set aside.
  2. Using the same skillet, add the garlic and the onion and cook them until tender.
  3. Add the ginger and stir a little more, then add the carrot, season with salt and pepper, add the coriander, lime juice, and coconut milk. Cook, stir and bring it to a boil, then add the meat and curry paste. Stir more and cook for 1 more minute while adding the baby spinach and parsley.

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