Here’s another one pan wonder that can be executed easily. Not only does using one pan help rescue all those lovely flavors at the bottom of the pan, but it also makes cleaning a whole lot easier. Trust me. No one likes to do dishes after cooking. Cooking the meat first helps make it more juicy while locking in all the seasonings. Don’t worry about the fond on the pan’s bottom because we’re using that to cook the vegetables. All the flavor is in that one pan so take advantage of it. 

Ingredients:

2 tablespoons vegetable oil

500g ground pork

1 tablespoon turmeric

1 tablespoon curry powder

1 tablespoon paprika

1 teaspoon cayenne pepper

2 large yellow onions, sliced

4 cloves garlic, sliced

2 large bell peppers (red, green, yellow, or orange), sliced

1 teaspoon salt

1 teaspoon black pepper

Directions:

In a large frying pan or wok over medium heat, heat up 1 tablespoon of vegetable oil. Add the pork and cook for 3 minutes. Then, add the turmeric, curry powder, paprika, and cayenne pepper. Cook for another 5 minutes until the spices lose its raw taste and the pork is fully cooked. Transfer onto a plate

Using the same pan, heat up the remaining oil. Add in onions and cook for 2-3 minutes. Add the garlic and cook for another 2-3 minutes. Then add the bell peppers and cook for a further 5-7 minutes. Make sure everything is incorporated and the spices from the bottom of the pan are mixed in. If you’re having trouble getting it off the pan, use ¼ cup of water. Don’t use too much or else you’ll be steaming the vegetables. 

Once everything is cooked, add in the pork and stir well. Season with salt and pepper and garnish it with finely chopped parsley, green onions, or sesame seeds