Fast, bold and casual, the perfect description for this weeknight stir-fry. The flavors are bold and bright. If you have a delicate palette, this may not be for you; however you could cut back on the chile peppers (it calls for serrano, we used jalapeños). Not a cilantro fan? A reasonable substitute for the cilantro is fresh basil and mint.
According to Milk Street, this stir-fry was inspired by a dish called pork ularthiyathu from the state of Kerala in southwestern India. Traditional recipes slowly braise the meat, then “dry-fry” it with aromatics until dark, rich and intensely flavored.
This is a weeknight-friendly version by stir-frying chunks of boneless pork loin chops with sliced onion and select spices. Peas add pops of color and sweetness. For balance and contrast in texture, make a tangy onion and fresh chili salad and pile it onto the stir-fry just before plating. Serve steamed basmati rice alongside. We also included a side of just-picked green beans and dressed with a similar spice profile.
Don’t stir the pork for a couple of minutes after adding it to the skillet. Undisturbed cooking allows the pork to brown deeply, which is key to building flavor in the stir-fry. Once the pork is nicely seared, *stir to combine it with the onion mixture, pour in the first addition of water and scrape up the flavor-rich browned bits clinging to the pan.
*Here’s where the issue came in. With the onion mixture AND pork cubes, the skillet was overcrowded, and the ingredients were steaming instead of browning. To compensate, the Hubs removed the onion medley and cooked just the meat until charred a bit on the bottom; adding the mixture back to the pan after the pork browned. Next time he will use a wok.
Stir-Fried Masala-Spiced Pork with Peas
Ingredients
- 1 large yellow onion, halved and thinly sliced
- 2 serrano chilies, stemmed and sliced into thin rings
- 2 Tbsp. white vinegar
- Kosher salt and ground black pepper
- 4 Tbsp. grapeseed or other neutral oil, divided
- 1 Tbsp. yellow mustard seeds
- 4 medium garlic cloves, finely grated
- 1 Tbsp. finely grated fresh ginger
- 2 tsp. garam masala
- 1 1/2 lbs. boneless pork loin chops, trimmed of fat, cut into ½- to ¾-inch chunks
- 1/2 cup frozen peas
- 1/2 cup water
- 1/4 cup lightly packed fresh cilantro, or a mix of fresh basil and mint
Directions
- In a small bowl, stir together a quarter of the onion, half of the chilies, the vinegar and ⅛ teaspoon salt; set aside.
- In a 12-inch skillet over medium-high, heat 3 tablespoons of the oil until shimmering. Add the remaining onion, the mustard seeds and ¼ teaspoon salt; cook, stirring, until lightly browned, 4 to 5 minutes.
- Add the remaining chilies, the garlic, ginger and garam masala; cook, stirring, until fragrant, about 1 minute.
- Push the mixture to the perimeter of the pan*; add the remaining 1 tablespoon oil to the clearing. Add the pork in an even layer and sprinkle with ½ teaspoon each salt and pepper. Cook without stirring until browned on the bottom, about 3 minutes.
- Stir the onion mixture into the pork; cook, scraping up any browned bits, until the pork is browned all over, 4 to 5 minutes.
- Add the peas and ¼ cup water; cook, stirring, until the pork is lightly glazed, about 1 minute. Taste and season with salt and pepper. Transfer to a serving dish and top with the reserved onion mixture and cilantro or other herbs.
Adapted from a recipe by Courtney Holl for Milk Street
Accounting for Taste 