This is my take on Asian style pork stir fry. I love taking dishes and adapting them to the latin palate. Using jalapeños, a classic spicy pepper, really helps bring out the sweetness of the bell peppers and onions. The use of pork shoulder is the big ingredient. Used more often for pernil, it is great to find new uses for ingredients you may already have on hand so shaving the pernil for this dish just brings a whole other string of possibilities with this one cut of meat. I love doing that.
Cooking should be fun and easy. To me it shouldn’t involve ingredients 
that are too exotic or specific. It is all about using what you have in different ways and creating a new plate you can enjoy again and again. Sure it is great fun to experiment with new flavors and textures and ingredients, but for day to day life it is about kicking monotony to the curb and spicing up what you have on hand. And what you have on hand, I assure, is a lot of delicious waiting to happen!
This dish is colorful, flavorful and easy to prepare. Enough said.
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Jalapeño Stir Fried Pork
- Total Time: 37 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful and spicy, this jalapeño pork stir-fry is a delicious and satisfying meal, perfect served with rice.
Ingredients
- 2 tbsp cornstarch
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp red pepper flakes
- 3 tbsp water
- 1 lbs (454 g) pork shoulder
- 3 tbsp avocado oil
- 2 jalapeños
- 1 cups (237 ml) onion
- 2 garlic cloves
- 1 cups (237 ml) red bell pepper
Instructions
- Whisk together cornstarch, salt, black pepper, red pepper flakes, and water in a medium bowl until a batter forms.
- Add thinly sliced pork to the cornstarch mixture, ensuring each piece is evenly coated.
- Preheat avocado oil in a pan over medium-high heat (approximately 375°F/190°C).
- Lay pork in a single layer in the pan. Cook until golden, about 7 minutes, then flip and cook for another 5 minutes, or until cooked through.
- Remove pork from the pan and set aside.
- Add jalapeño, onion, garlic, and red bell pepper to the pan. Sauté for 5 minutes, until the onion is translucent and the peppers are tender.
- Add the pork back to the pan and cook for an additional 5 minutes.
- Serve hot.
Notes
- For a spicier kick, use serrano peppers instead of jalapeños.
- To tenderize the pork, marinate it in soy sauce and ginger for at least 30 minutes before cooking.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What cut of pork works best for jalapeño stir fried pork?
Pork tenderloin or pork loin sliced thin against the grain cooks quickly and stays tender in a hot wok. Shoulder works too but needs a few extra minutes and benefits from marinating first.
How do I control the heat level from the jalapeños?
Removing the seeds and white membrane before slicing brings the heat down considerably. For a milder dish, blanch the sliced jalapeños in boiling water for 30 seconds before adding them to the wok.
My stir fry turned out soggy instead of crispy. What went wrong?
The most common cause is a pan that was not hot enough before adding the pork, which causes steaming instead of searing. Cook in small batches so the temperature stays high, and make sure the meat is patted dry before it hits the pan.
Made this tonight, and it is going in our “forever” recipe box. Good stuff!
Lisa,
I am glad my recipe was a hit at your table! It is definitely a regular recipe in my home. Please stop by my website FirstGenerationFunk.com for more family friendly recipes!
Have a wonderful holiday!
Wow, this looks pretty darn tasty. Can’t wait to make it!