Fructose Free Rosemary-Garlic Pork and Potato Stew with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 1.5 lb pork shoulder or pork loin, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 2 sprigs fresh rosemary
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- 3 cups broccoli florets (about 1 small head)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 tsp salt, plus more to taste
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the pork cubes dry with paper towels and season with 1/2 tsp of the salt. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the pork in a single layer ā work in two batches if needed to avoid crowding ā and sear undisturbed for 3ā4 minutes per side until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute ā watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!