Discover the culinary excellence of free-range diced pork—a versatile gem that marries ethical sourcing with delightful flavor. Our diced pork is thoughtfully sourced from contented pigs raised in spacious, open environments, showcasing our unwavering commitment to sustainable farming practices. Embark on a journey into the realm of diced pork, a nutrient-rich cut that effortlessly combines delectable taste with environmental responsibility.
Recipe: Diced Pork Stir-Fry
- 1 pound diced pork
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/4 cup sliced green onions
- Cooked rice or noodles, for serving
- In a bowl, combine soy sauce, sesame oil, minced garlic, and grated ginger.
- Place the diced pork in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
- Heat vegetable oil in a large skillet or wok over high heat.
- Remove the marinated diced pork from the bag and add it to the hot skillet. Stir-fry for 2-3 minutes until it’s no longer pink. Remove the pork from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed. Stir-fry the sliced red and yellow bell peppers, snap peas, broccoli florets, and sliced carrots for 3-4 minutes until they begin to soften but are still crisp.
- Return the cooked diced pork to the skillet and stir to combine with the vegetables.
- Sprinkle sliced green onions over the stir-fry.
- Serve the free-range diced pork stir-fry hot over cooked rice or noodles for a flavorful and colorful meal.