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Roast Potato and spiced pork stew

Updated: Apr 6, 2022

This recipe needs you to marinade the pork for at least 30 minutes or overnight if you have time.

Pork is an excellent source of many vitamins and minerals, including thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.

Serves 1

2 tbsp olive oil

1 lean pork fillet (chop into bite size pieces)

1 tsp fish sauce

½ onion roughly chopped

2 medium potatoes (leave skin on, chop into roast potato sized pieces)

1 small carrot, peeled and cut into chunks

100ml pork stock


1 garlic clove, crushed

5g fresh root ginger, peeled and grated

2 tsp tamari or soy sauce

2 tsp tomato puree

¼ tsp chilli flakes

Pinch of ground black pepper

Pinch of sugar

Marinade the meat first. Put the garlic, ginger, tamari/soy sauce, tomato puree, chilli flakes, black pepper and sugar into a bowl and mix together. Put the chopped pork into the marinade and ensure it all gets coated. Cover the bowl with cling film and leave for as long as you can.

Heat the oven to 200°C/fan 180°C/400°F/Gas mark 6

Par boil your potatoes, as you would for making roast potatoes. Place the roasting dish in oven with 2 tbsp olive oil. Once par boiled put the potatoes and roast for 40 minutes, turning occasionally. Keep one of the potatoes to add to stock.

Now tip the onions into a large frying pan, cooking over a low heat, after 1 minute add the pork and all the marinade. Break up the potato you kept out and mash it into the stock. Add the stock and bring it to the boil, once boiling cover and turn down to a simmer for 10 minutes. Add the carrot and continue to cook until the meat and carrot are cooked.

Hopefully if you have timed it well, your roast potatoes will be ready, so place them on the plate with your stew, and enjoy.

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