Considering that this recipe requires so few ingredients, it is amazing how tasty is the end result. I really enjoyed this dish on its own and will eat it throughout the week as a high-protein lunch. If you do eat whole grains, adding some rice to this dish would be equally satisfying.
* 1 tbsp olive or coconut oil (for frying)
* 2 lbs (approx 1kg) boneless pork, cut into 1-inch chunks
(I used pork chops and made sure to cut off the fat first)
* 1 large onion, sliced
* 1 lb (approx .5kg) butternut squash, peeled and cut into 2-inch chunks
* 1 can coconut milk
* 3 tbsps Braggs (or soya sauce)
* juice of a lime, or more to taste
1) Place oil in a large skillet. Turn heat to medium-high. When oil is hot, add pork. Cook without stirring until pork is nicely browned on one side, about five minutes.
2) Add onion and stir. Cook, stirring occasionally, until onion softens, about five minutes. Add squash, coconut milk and two tablespoons of Braggs, and stir. Bring to a boil. Turn heat to low, cover and simmer for about 40 minutes, or until pork is tender but not dry.
3) Uncover and add remaining one tablespoon of Braggs; or taste and add salt if needed. If mixture is too loose for your taste, raise heat to high and reduce it until it thickens. Stir in lime juice and serve.
Yeilds four servings.