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Braised Pork with Colourful Veg

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Everyone is fond of our five colours Sunday food. Here’s a delicious dish that you can prepare instead of the usual.

 30 ml Cooking oil
 600 g Pork, cut into pieces or cubes (can add up to 1kg)
 1 Punnet button mushrooms, whole or halved (optional)
 2 Peppers, can be green or red or yellow peppers, seeded and chopped
 Chopped garlic and/or ginger to taste
 5 ml Your favourite meat or chicken spice
 200 ml Hot water or leftover wine or ginger ale (3/4 cup)
 250 ml Vegetable or chicken stock, or more, if necessary (1 cup)
 250 ml Roughly chopped cabbage
 46 Baby marrows, sliced thickly
 250 ml Broccoli or cauliflower pieces, or both
 Salt and pepper to taste
 12 tbsp Cornflour (Maizena) and water paste to thicken the sauce
 125 ml Sour cream or cream or any flavour yogurt (optional)

Heat oil and lightly brown pork pieces. Remove from pot and keep aside.


Add mushrooms and peppers and fry 2 minutes. Add garlic, ginger and meat spice and fry one minute.


Add pork pieces back into the pot.


Season with salt and pepper.


Add water & half of the chicken stock.


Simmer 45 min over low heat with lid on.


Add the cabbage, marrow, broccoli, cauliflower and the rest of the chicken stock. Simmer another 15 minutes or until the veggies are soft.


Season again with salt & pepper. Thicken the sauce with a paste made with cornflour (Maizena) or plain flour & cold water. Stir to mix and heat through.


Add sour cream or cream or yogurt and stir gently until heated through. Serve hot with your favourite starch such as noodles, pap or rice.


Make a double quantity of this recipe to save work and cooking time.
It will keep well in the fridge for up to 4 days, or it can be frozen for up to one month to enjoy later.