Slide Meals

5-day slide meal plan · Protein: ground pork

Days: 5
Protein: ground pork
Budget:

$$$–
Difficulty:

🍳🍳—

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Explore Ecuadorian home cooking with a focus on achiote, peanuts, cilantro, and onion. Enjoy 30-minute dinners with minimal prep.

Slide Chain

• Day 1: Pork and Peanut Stew

• Day 2: Pork and Plantain Hash

• Day 3: Pork and Potato Soup

• Day 4: Coconut Pork Curry

• Day 5: Pork Fried Rice

• Combined Shopping List

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Day 1: Pork and Peanut Stew

Ingredients

Base

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 lb ground pork

• 2 tbsp achiote powder

• 1/2 cup peanuts, ground

• 2 tomatoes, chopped

• 1 lime, juiced

• 1/2 bunch cilantro, chopped

Rice

• 2 cups rice

• 4 cups water

Directions

1. Heat oil in a pot over medium heat. Add onion and garlic; sauté until onion is translucent.

2. Add ground pork and achiote powder; cook until pork is browned.

3. Stir in ground peanuts, tomatoes, lime juice, and cilantro. Simmer for 15 minutes.

4. Cook rice according to package instructions. Serve stew over rice.

Cook’s Notes:

Reserve 1 cup of stew for tomorrow.

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Day 2: Pork and Plantain Hash

Ingredients

Hash

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 2 plantains, sliced

• 1 bell pepper, chopped

• Reserved pork and peanut stew

• Salt and pepper to taste

Directions

1. Heat oil in a skillet over medium heat. Add onion and sauté until translucent.

2. Add plantains and bell pepper; cook until plantains are golden brown.

3. Stir in reserved stew. Cook until heated through. Season with salt and pepper.

Cook’s Notes:

Serve hot. Reserve 1 cup for tomorrow.

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Day 3: Pork and Potato Soup

Ingredients

Soup

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 3 potatoes, diced

• Reserved pork and plantain hash

• 1 ear corn, kernels removed

• 4 cups water

• Salt and pepper to taste

Directions

1. Heat oil in a pot over medium heat. Add onion and garlic; sauté until onion is translucent.

2. Add potatoes and cook for 5 minutes.

3. Stir in reserved hash, corn, and water. Simmer until potatoes are tender. Season with salt and pepper.

Cook’s Notes:

Reserve 1 cup for tomorrow.

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Day 4: Coconut Pork Curry

Ingredients

Curry

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 1 bell pepper, sliced

• Reserved pork and potato soup

• 1 can coconut milk

• Salt and pepper to taste

Directions

1. Heat oil in a skillet over medium heat. Add onion and bell pepper; sauté until soft.

2. Stir in reserved soup and coconut milk. Simmer until mixture thickens. Season with salt and pepper.

Cook’s Notes:

Serve with remaining rice. Reserve 1 cup for tomorrow.

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Day 5: Pork Fried Rice

Ingredients

Fried Rice

• 2 tbsp vegetable oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 bell pepper, chopped

• Reserved coconut pork curry

• 2 cups cooked rice

• 1/2 bunch cilantro, chopped

• Salt and pepper to taste

Directions

1. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until onion is translucent.

2. Add bell pepper and cook until soft.

3. Stir in reserved curry and rice. Cook until rice is heated through. Season with salt and pepper.

4. Garnish with cilantro before serving.

Cook’s Notes:

Enjoy the final fusion of flavors.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• onion — 5 medium

• garlic — 10 cloves

• cilantro — 2 bunches

• ground pork — 3 lbs

• achiote powder — 3 tbsp

• peanuts — 1 cup

• tomatoes — 5 medium

• limes — 5

• rice — 5 cups

• plantains — 4

• bell pepper — 3

• potatoes — 3 lbs

• corn — 3 ears

• coconut milk — 2 cans

• vegetable oil — 1 cup

• salt — to taste

• black pepper — to taste

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Final Notes

Enjoy these Ecuadorian-inspired meals with minimal prep and maximum flavor.