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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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