Minestrone with ground pork. The tartness of the tomatoes leaves a refreshing aftertaste.

Today, I tried making minestrone with ground pork. Last time, I used fish, and the smell lingered, so I decided to switch to meat.

The finished dish had no fishy smell like before. The consommé flavor and saltiness were just right, and the acidity of the tomatoes gave it a refreshing aftertaste, resulting in a minestrone rich with the umami of meat.

Japanese link: Minestrone with Ground Pork: Recipe

Minestrone with Ground Pork: Recipe (Ingredients)

Calories and prices are approximate values.

Minestrone with Ground Pork: Recipe (Instructions)

・First, I stir-fried 500g of ground pork with 30g of olive oil.

・Next, I added 350g of mixed vegetables and stir-fried them.

・Then, I added 800g of water, 300g of diced tomatoes, 100g of red wine, 30g of tomato ketchup, and 15g of consommé, and stirred well.

・After that, I simmered it over medium heat for about 10-15 minutes (until it came to a boil).

・Finally, I seasoned it with herb salt (about 4g), then turned off the heat. Done!

・The finished dish had no fishy smell like before. The consommé flavor and saltiness were just right, and the acidity of the tomatoes gave it a refreshing aftertaste, resulting in a minestrone rich with the umami of meat.