This simple ground pork dish consists of summer vegetables such as corn, green peas. In the Philippines, I grew up eating these kinds of dishes because they are so flexible. You can use ground beef, turkey or chicken depending on your preference and different vegetables and seasonings can be used depending on what you have in the pantry.The ground pork was first sauteed with garlic, onion and tomatoes and then further cooked with carrots and potatoes. The green peas and kernel corn were added last. This dish was simply flavored with fish sauce, soy sauce and freshly cracked ground black pepper. I used Maggi liquid seasoning in this recipe since it adds a nice taste and flavor to the dish, but is definitely optional.
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 1 small onion , chopped
- 2 large tomatoes , chopped
- 1 ½ lbs lean ground pork
- 1 tablespoon fish sauce
- Freshly cracked black pepper , to taste
- 1 cup ½-inch cubed carrots
- 1 large potato , peeled and sliced into ½-inch cubes
- ½ cup water
- 1 cup frozen green peas , thawed
- 1 cup whole kernel corn
- 2 tablespoons soy sauce
- A splash of Maggi liquid seasoning (optional)
- Chopped fresh cilantro , for garnish
Heat oil in a skillet over medium-high heat. Add garlic, onion and tomatoes; sauté for 3 minutes or until onion has softened.
Add ground pork and cook for 5 minutes or until meat is light brown and no longer pink. Season with fish sauce and freshly cracked black pepper.
Add carrots, potato and water. Cover and simmer until potatoes are fork tender, about 7 minutes.
Add green peas, corn and soy sauce. Stir and then add liquid seasoning, if using and more freshly cracked black pepper, if desired. Sprinkle with chopped cilantro.
Serve with steamed rice.