Heirloom Carrot and Pork Stew 

Can you imagine that heirloom carrot and pork stew are good matches? Look at those colorful heirloom carrots I found in the organic market outside the Yuan Shan MRT Station during last weekend in Taipei.  Let’s all hold hands and take a picture.  Not just orange, they come in red, purple, white and yellow.  It’s about 300g and sold for just NT$100. You will appreciate the farmer’s hard work to produce such amazing produce.  And please join me to support the organic farming industry locally. I don’t need to lecture on the benefit of eating various colors of vegetable.  Nutritious and fun, who would not like to have a bowl?

Just trim the top and split in length, it can be cooked with pork and other vegetables.  Be prepared that the color of the soup is purple. I remember the look when the kids scoop up purple carrot pieces from the soup bowl. Their eyes are wide open.  Going one step further, mixing the soup to cooked pasta, you will have lovely purple pasta. It is a good time for your guests to guess why it is purple.

Preparation 20 minutes

Overall cooking time: 90 minutes

Skill level: Easy

Heirloom carrots

Ingredients:

Heirloom carrots           5 small (about 150g)

Pork for stew                  about 2 cups, cooked in whole, slice before serving

Bay leaves                       10 pcs

Organic Onion               1 large

Organic Celery               5 Stalks

Garlic cloves                   4

Salt                                   1t

Black Pepper                  1t

Rice Bran Oil                 1t

Spaghetti

Instruction:

  1. Heat a Cast Iron Pot with medium heat, brown the pork till golden on both sides.
  2. Add onion chunks and garlic cloves till onion is partially translucent.
  3. Add carrot chunks, bay leaves and enough water to cover all ingredients.
  4. Bring to a boil and simmer till carrots are tender. Add celery, salt, and pepper, cover the lid and turn off the heat. Stand for 10 minutes.  Slice pork before serving.

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