INGREDIENTS
1/2
yellow pepper
1/2
red pepper
1/4
carrot
1/2
onion
300
g/10.5oz pork roast
1/2 tsp
salt
1/2 tsp
black pepper
1/2 tbsp
coconut flour
3 tbsp
olive oil
2 tbsp
tomato paste
2 tbsp
coconut aminos
2 tbsp
white vinegar
1/2 tsp
granulated chicken stock (or fish stock like dashi)
1/8 tsp
stevia powder