Description
Flavorful and spicy, this jalapeño pork stir-fry is a delicious and satisfying meal, perfect served with rice.
Ingredients
Units
Scale
- 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