Cooking every day makes me try new recipes or at least different variations of well-known meals. Usually, I think of a meal from what I can find in the refrigerator and freezer. This lunch was the result of a zucchini and a box of pork cubes.

Recipe

• 1 box of pork cubes (500gr/1.1lbs)
• 1 bigger zucchini
• 1 carrot
• 1 bell pepper
• 1 onion
• 2 tomatoes or 2 pelati tomatoes (peeled tomatoes)
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of mixed vegetable spices
• 1 teaspoon of chili pepper powder

The recipe is pretty simple. On two teaspoons of fat(pork fat/coconut oil or sunflower oil) fry finely diced pork cubes. While the cubes are frying slice all the vegetables. I usually slice them into small sticks or strips, but they can be any shape you like.

When the cubes are almost done add onion and carrots, and fry them together with the pork. A few minutes later add zucchini, tomatoes, and peppers and fry until the veggies are almost finished.

If you’re using already peeled and canned tomatoes they can be added 5 minutes before the meal is finished, otherwise they need to cook like the rest of the veggies. Also if you like spicy meals you can add chili powder. I always make this meal spicy.

Before the meal is finished add a teaspoon of salt, black pepper, and preferred vegetable spices. I use my vegetable mix which I prepare every year out of dried parsley, carrot and celery leaves, green onion leaves, and dehydrated red peppers. But any kind of preferred spice can be added to the vegetable mix.

I usually serve this mix with my favorite cucumber salad. Since the salad is made with sour cream it’s a great combination with spicy pork and vegetables.

Cucumber salad recipe:

• 3 cucumbers
• 1 cup of sour cream (200gr/0.44lbs)
• salt
• garlic powder

Peel and thinly slice the cucumbers, salt them and leave them for 20 minutes in the refrigerator to soak the salt. After 20 minutes squeeze the water out of the cucumbers, and add a pinch of garlic powder and sour cream. Cool down the salad. This salad is best when it’s very cold.

Pork and veggies are fairly quickly done. The cooking time depends on the size of the pork cubes. The bigger the cubes the longer it will take. This meal is perfect for a late lunch or a refreshing summer dinner.