13 Delicious Purslane Pork Stew Amazing Recipes

Ready to elevate your stew game with something uniquely delicious? Purslane pork stew combines the succulent richness of pork with the fresh, slightly tangy taste of purslane, creating a comfort food masterpiece that’s both nourishing and satisfying. Whether you’re a seasoned chef or a curious home cook, these 13 amazing recipes will inspire you to bring this delightful dish to your table. Let’s dive into the flavors!

Classic Purslane Pork Stew

Kickstart your comfort food game with this hearty Classic Purslane Pork Stew. It’s a cozy, flavorful dish that brings a little something special to your table, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 2 lbs pork shoulder, cubed (I like to keep the pieces bite-sized for easier eating)
• 1 cup purslane, chopped (fresh from the garden if you can get it!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work great here for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 4 cups chicken stock (homemade if you have it, but store-bought is fine)
• 2 carrots, sliced (adds a nice crunch and sweetness)
• 1 tsp salt (adjust based on your stock’s saltiness)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes and brown them on all sides, about 5 minutes. (Tip: Don’t overcrowd the pot to ensure a good sear.)
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Pour in the chicken stock, scraping the bottom of the pot to lift any browned bits. (Tip: Those bits are flavor gold!)
5. Add the carrots, purslane, salt, and pepper, stirring to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours. (Tip: Check occasionally to stir and ensure nothing’s sticking.)
7. After 1.5 hours, remove the lid and simmer for another 30 minutes to thicken the stew slightly.

Absolutely divine, this stew boasts tender pork that falls apart at the touch of a fork, with the purslane adding a slight tanginess that cuts through the richness. Serve it over a bed of fluffy mashed potatoes or with a chunk of crusty bread to soak up all that delicious broth.

Spicy Purslane Pork Stew

Hey, have you ever tried purslane? It’s this super leafy green that packs a peppery punch, perfect for adding some oomph to your stews. Today, we’re mixing it with pork for a dish that’s hearty, spicy, and downright delicious.

Ingredients

• 1.5 lbs pork shoulder, cubed (go for pieces with a bit of fat for extra flavor)
• 2 cups fresh purslane, chopped (it’s got a great crunch, so don’t skip it)
• 1 large onion, diced (yellow onions are my pick for sweetness)
• 3 garlic cloves, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tbsp smoked paprika (this is where the magic happens, folks)
• 1 tsp cayenne pepper (adjust if you’re not into too much heat)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought works too)
• Salt to taste (I like to start with a tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the pork cubes and brown them on all sides, about 5 minutes. Don’t rush this; the browning adds depth.
3. Toss in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes.
4. Sprinkle in the smoked paprika and cayenne, stirring quickly to coat everything without burning the spices.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold.
6. Bring the stew to a simmer, then lower the heat to keep it bubbling gently. Cover and cook for 1.5 hours, stirring occasionally.
7. Add the purslane in the last 10 minutes of cooking. It wilts quickly, so keep an eye on it.
8. Season with salt, then give it a taste. Adjust the seasoning if needed.

So, what you’ve got here is a stew with tender pork, a broth that’s rich with a smoky heat, and purslane that adds a fresh, slightly tangy contrast. Serve it over a heap of steamed rice or with some crusty bread to soak up all that goodness.

Garlic Infused Purslane Pork Stew

Alright, let’s dive into making this comforting Garlic Infused Purslane Pork Stew. It’s the kind of dish that feels like a warm hug on a chilly evening, with the garlic and purslane adding a unique twist to the classic pork stew.

Ingredients

• 2 lbs pork shoulder, cubed (I like to keep the pieces bite-sized for easier eating)
• 4 cups fresh purslane, stems removed (it’s a bit tangy, which balances the richness of the pork)
• 6 cloves garlic, minced (because more garlic is always better, right?)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work great here for their sweetness)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought is fine too)
• 1 tsp salt (adjust based on your stock’s saltiness)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes in a single layer, working in batches if needed to avoid crowding. Brown them for about 3 minutes per side. Tip: Don’t rush this step—the browning adds depth of flavor.
3. Remove the pork and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 2 minutes.
4. Return the pork to the pot, along with any accumulated juices. Pour in the chicken stock, scraping up any browned bits from the bottom. Tip: Those bits are flavor gold!
5. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the pork is tender.
6. Stir in the purslane, salt, and pepper. Cook uncovered for another 10 minutes, just until the purslane wilts. Tip: Overcooking the purslane will make it lose its vibrant color and slight crunch.

Zesty and hearty, this stew is a delightful mix of tender pork and slightly crisp purslane, with the garlic infusing every bite. Serve it over a bed of creamy polenta or with crusty bread to soak up all the delicious broth.

Herbed Purslane Pork Stew

Back in the day, my grandma would whip up this herbed purslane pork stew that had everyone begging for seconds. It’s hearty, flavorful, and surprisingly easy to make, even on a busy weeknight.

Ingredients

• 2 lbs pork shoulder, cubed (I like a bit of fat for flavor)
• 1 cup fresh purslane, chopped (stems and all, they’re tender!)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 large onion, diced (yellow or white, whatever’s on hand)
• 3 garlic cloves, minced (fresh is best, no jarred stuff here)
• 1 tsp dried thyme (or 1 tbsp fresh if you’re feeling fancy)
• 1 tsp dried rosemary (crush it between your fingers to wake it up)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought works in a pinch)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the pork cubes in a single layer, working in batches if needed to avoid crowding. Brown on all sides, about 3 minutes per batch. Tip: Don’t rush the browning—it’s where the flavor’s at.
3. Remove the pork and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, thyme, and rosemary, cooking just until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent burning the garlic.
5. Return the pork to the pot. Pour in the chicken stock, scraping up any browned bits from the bottom. Tip: Those bits are gold—don’t let them go to waste.
6. Bring to a boil, then reduce heat to low. Cover and simmer until the pork is tender, about 1.5 hours.
7. Stir in the purslane during the last 10 minutes of cooking. It should be just wilted but still bright green.
8. Season with salt and pepper to taste. Serve hot.

So there you have it—a stew that’s as comforting as it is vibrant. The pork melts in your mouth, and the purslane adds a slight tang that cuts through the richness. Try serving it over a heap of creamy polenta for a meal that feels like a hug.

Slow Cooker Purslane Pork Stew

Just imagine coming home to the comforting aroma of a stew that’s been simmering all day, filling your kitchen with warmth. This Slow Cooker Purslane Pork Stew is your ticket to a hearty, flavorful meal with minimal effort.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (trust me, the fat adds flavor)
• 1 cup purslane leaves, packed (they’re succulent and slightly tangy)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought works fine)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 3 cloves garlic, minced (fresh is best here)
• 2 tbsp olive oil (extra virgin for that fruity note)
• 1 tsp salt (I like sea salt for its mildness)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 tsp smoked paprika (for that deep, smoky flavor)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the pork cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per side. (Tip: Don’t overcrowd the pan to get a good sear.)
3. Transfer the browned pork to your slow cooker.
4. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and smoked paprika, stirring for 30 seconds until fragrant. (Tip: Garlic burns quickly, so keep an eye on it.)
6. Scrape the onion mixture into the slow cooker over the pork.
7. Pour in the chicken broth, then add the purslane leaves, salt, and pepper.
8. Cover and cook on low for 8 hours or high for 4 hours. (Tip: Low and slow is the way to go for tender meat.)
9. Give the stew a gentle stir before serving to distribute the flavors evenly.

The pork should be fork-tender, with the purslane adding a unique texture and slight lemony note. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the rich broth.

Purslane Pork Stew with Root Vegetables

Mmm, there’s nothing like a hearty stew to bring comfort to your table, especially when it’s packed with the unique flavors of purslane and tender pork. This stew is a cozy hug in a bowl, perfect for those days when you need something warming and satisfying.

Ingredients

• 1 lb pork shoulder, cubed (I like to leave a bit of fat on for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup purslane, chopped (make sure it’s fresh and vibrant green)
• 2 cups root vegetables, diced (carrots, parsnips, and turnips are my favorites here)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought works fine)
• 1 tsp salt (I always start with less and adjust as needed)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cloves garlic, minced (because what’s a stew without garlic?)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the pork cubes and brown them on all sides, about 5 minutes. (Tip: Don’t crowd the pot; work in batches if needed.)
3. Toss in the garlic and sauté for 30 seconds until fragrant.
4. Add the root vegetables and cook for another 5 minutes, stirring occasionally.
5. Pour in the chicken stock, bring to a boil, then reduce to a simmer. (Tip: Skim off any foam that rises to the top for a clearer broth.)
6. Stir in the purslane, salt, and pepper. Cover and let it simmer for 45 minutes. (Tip: The stew is ready when the pork is fork-tender.)

Unbelievably tender pork and the slight tang from the purslane make this stew a standout. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of creamy mashed potatoes for extra comfort.

Purslane Pork Stew with Coconut Milk

Unbelievably comforting and packed with flavor, this Purslane Pork Stew with Coconut Milk is your next go-to for a cozy night in. It’s a hearty, creamy dish that brings a little tropical twist to your dinner table.

Ingredients

• 1.5 lbs pork shoulder, cubed (go for pieces with a bit of fat for extra flavor)
• 2 cups purslane, chopped (it’s a succulent, so it adds a nice texture)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy richness)
• 1 tbsp olive oil (extra virgin is my favorite for its fruity notes)
• 1 onion, diced (yellow onions work great here for their sweetness)
• 3 garlic cloves, minced (fresh is best, but hey, we’ve all been there)
• 1 tsp ground cumin (toast it lightly for an extra aroma)
• 1 tsp smoked paprika (it gives a nice depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes, browning them on all sides for about 5 minutes. Don’t crowd the pot; do it in batches if needed.
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Sprinkle in the cumin and smoked paprika, stirring for 30 seconds to wake up the spices.
5. Pour in the coconut milk, stirring to combine, then bring to a gentle simmer.
6. Lower the heat to medium-low, cover, and let it cook for 45 minutes. Stir occasionally to prevent sticking.
7. Add the chopped purslane, stirring it into the stew, and cook uncovered for another 15 minutes until the purslane is tender but still vibrant.
8. Season with salt, starting with 1/2 tsp and adjusting as needed. Tip: Taste as you go to nail the seasoning.

Lusciously creamy with a hint of earthiness from the purslane, this stew is a bowl of comfort. Serve it over steamed rice or with a side of crusty bread to soak up all that delicious sauce.

Purslane Pork Stew with Tomatoes

Ready to dive into a dish that’s as hearty as it is healthy? This purslane pork stew with tomatoes is a game-changer for weeknight dinners, blending rich flavors with a touch of greenery.

Ingredients

• 1.5 lbs pork shoulder, cubed (go for pieces with a bit of fat for extra flavor)
• 2 cups fresh purslane, chopped (it’s a succulent, so it adds a nice crunch)
• 3 medium tomatoes, diced (ripe ones are key for sweetness)
• 1 large onion, chopped (yellow onions work best here)
• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 3 cloves garlic, minced (fresh is always better)
• 1 tsp smoked paprika (adds a smoky depth)
• 4 cups chicken stock (homemade if you’ve got it)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add pork cubes, browning on all sides for about 5 minutes. Don’t crowd the pot; work in batches if needed.
3. Toss in onions and garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to avoid burning.
4. Stir in smoked paprika and diced tomatoes, cooking for another 2 minutes to blend flavors.
5. Pour in chicken stock, bringing the mixture to a boil. Then, reduce heat to low and simmer for 45 minutes. Tip: Skim off any foam for a clearer broth.
6. Add chopped purslane, simmering for an additional 10 minutes until just tender. Tip: Purslane cooks quickly, so keep an eye on it.
7. Season with salt and pepper, then remove from heat.

Best served hot, this stew boasts tender pork, a slightly tangy broth, and the unique texture of purslane. Try it over a bed of quinoa for a complete meal.

Purslane Pork Stew with Beans

Kick off your cooking adventure with this hearty Purslane Pork Stew with Beans, a dish that’s as nourishing as it is flavorful. Perfect for those days when you crave something comforting yet easy to whip up.

Ingredients

• 1 lb pork shoulder, cubed (I like a bit of fat for extra flavor)
• 2 cups fresh purslane, chopped (stems included for a slight crunch)
• 1 can (15 oz) white beans, drained and rinsed (cannellini beans are my go-to)
• 1 large onion, diced (yellow onions work best here)
• 3 garlic cloves, minced (fresh is always better)
• 2 tbsp extra virgin olive oil (the good stuff makes a difference)
• 4 cups chicken stock (homemade if you have it)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
3. Throw in the diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the smoked paprika, coating the pork and onions evenly.
5. Pour in the chicken stock, scraping any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
6. Bring to a simmer, then reduce heat to low, cover, and let it cook for 1 hour. The pork should be tender.
7. Add the chopped purslane and white beans, simmering uncovered for another 15 minutes. Tip: The purslane will wilt but retain a slight bite.
8. Season with more salt and pepper if needed before serving.

Comfort in a bowl, this stew boasts tender pork, creamy beans, and the unique texture of purslane. Serve it with crusty bread to soak up all the delicious broth.

Purslane Pork Stew with Corn

Let me tell you about this comforting dish that’s perfect for those days when you crave something hearty yet fresh. Purslane pork stew with corn is a delightful mix of tender pork, vibrant purslane, and sweet corn, all simmered to perfection.

Ingredients

• 1.5 lbs pork shoulder, cubed (I like it a bit fatty for extra flavor)
• 2 cups fresh purslane, stems removed (it’s surprisingly crunchy and lemony)
• 1 cup corn kernels (fresh or frozen, but fresh is my summer go-to)
• 1 large onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 4 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 tsp salt (start with this, you can always add more)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the cubed pork shoulder and brown on all sides, about 5 minutes. (Tip: Don’t overcrowd the pot to get a nice sear.)
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 45 minutes. (Tip: Skim off any foam for a clearer broth.)
5. Add the corn kernels and purslane, simmering for another 15 minutes until the pork is fork-tender. (Tip: Purslane wilts quickly, so add it last to keep its texture.)
6. Season with salt and pepper, adjusting to your liking.

Every bite of this stew is a harmony of flavors—the pork melts in your mouth, while the purslane adds a fresh, slightly tangy contrast. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of rice for a more filling meal.

Purslane Pork Stew with Sweet Potatoes

Sometimes, you stumble upon a dish that feels like a hug in a bowl. This purslane pork stew with sweet potatoes is just that—comforting, hearty, and packed with flavors that meld together beautifully.

Ingredients

• 1.5 lbs pork shoulder, cubed (I like a bit of fat for flavor)
• 2 cups sweet potatoes, diced (about 2 medium ones)
• 1 cup purslane, chopped (fresh is best, but frozen works in a pinch)
• 1 onion, diced (yellow or white, whatever you have)
• 3 cloves garlic, minced (more if you’re a garlic lover like me)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt and pepper to taste (don’t skimp on the seasoning)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes, seasoning with salt and pepper, and brown on all sides—about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Toss in the onion and garlic, sautéing until soft and fragrant—about 3 minutes.
4. Stir in the smoked paprika, coating the pork and onions evenly.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Tip: Those bits are flavor gold!
6. Add the sweet potatoes, bringing the stew to a simmer. Cover and cook for 20 minutes.
7. Stir in the purslane, cooking uncovered for another 10 minutes until the greens are tender. Tip: Purslane wilts quickly, so keep an eye on it.
8. Season with additional salt and pepper if needed, then serve hot.

This stew is a delightful mix of tender pork, creamy sweet potatoes, and the slight tang of purslane. Try serving it with a crusty bread to soak up all the delicious broth.

Purslane Pork Stew with Mushrooms

Ready to dive into a dish that’s as hearty as it is healthy? This purslane pork stew with mushrooms is a cozy meal that brings together tender pork, earthy mushrooms, and the unique, slightly tangy flavor of purslane.

Ingredients

• 1.5 lbs pork shoulder, cubed (go for pieces with a bit of fat for extra flavor)
• 2 cups fresh purslane, chopped (it’s a succulent, so it adds a nice texture)
• 1 cup mushrooms, sliced (cremini are my favorite here for their depth)
• 1 large onion, diced (yellow onions work great for sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all been in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought is fine)
• 1 tsp salt (adjust as you go, but start here)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the pork cubes, browning them on all sides. This should take about 5 minutes. Don’t rush it; that crust is flavor.
3. Toss in the onions and garlic, stirring until they’re soft and fragrant, about 3 minutes.
4. Throw in the mushrooms, cooking until they start to release their juices, roughly 4 minutes.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Those bits are gold.
6. Bring the mixture to a simmer, then lower the heat to keep it there. Let it cook uncovered for 45 minutes.
7. Stir in the purslane and season with salt and pepper. Cook for another 15 minutes until the purslane is tender but still vibrant.
8. Give it a taste, adjusting the seasoning if needed. Sometimes a pinch more salt brings it all together.

Best enjoyed when the pork is fork-tender and the broth has thickened slightly. Serve it over a heap of mashed potatoes or with crusty bread to soak up all that goodness.

Purslane Pork Stew with Peppers

Kickstart your culinary adventure with this hearty Purslane Pork Stew with Peppers, a dish that’s as vibrant in flavor as it is in color. Perfect for those cozy nights in, it’s a comforting bowl that brings a little something special to your dinner table.

Ingredients

• 2 lbs pork shoulder, cubed (I like to keep the pieces bite-sized for easy eating)
• 1 cup purslane, chopped (fresh from the garden if you’ve got it!)
• 2 bell peppers, sliced (go for a mix of colors for that pop)
• 1 large onion, diced (yellow onions are my pick for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups chicken stock (homemade if you can, it makes all the difference)
• 1 tsp smoked paprika (for that subtle smokiness)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the pork cubes, seasoning them with salt and pepper, and brown on all sides, about 5 minutes. (Tip: Don’t overcrowd the pot to get a good sear.)
3. Throw in the diced onions and minced garlic, sautéing until the onions are translucent, about 3 minutes.
4. Stir in the sliced bell peppers and chopped purslane, cooking for another 2 minutes until just softened.
5. Pour in the chicken stock and sprinkle the smoked paprika, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and let it simmer for 1.5 hours, or until the pork is fork-tender. (Tip: Check occasionally to ensure it’s not boiling too vigorously.)
7. Season with additional salt and pepper if needed before serving. (Tip: Let it sit for 10 minutes off the heat to let the flavors meld beautifully.)

Packed with tender pork and the unique, slightly tangy taste of purslane, this stew is a texture lover’s dream. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up all that delicious broth.

Conclusion

Feast your eyes on these 13 delectable purslane pork stew recipes that promise to bring warmth and flavor to your table. Each dish offers a unique twist on this hearty classic, ensuring there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with us on Pinterest. Happy cooking!