Stir-Fried Masala-Spiced Pork with Peas
This pea-studded pork-and-rice bowl, inspired by southwestern Indian flavors, uses few ingredients for maximum pizazz.
- Makes4 servings
- Cook Time40 minutes
- 4
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. We make 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, we make a tangy onion and fresh chili salad and pile it onto the stir-fry just before serving. Serve steamed basmati rice alongside.
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.
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