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Stir-Fried Masala-Spiced Pork with Peas

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.

By Courtney HillAugust 9, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1

    large yellow onion, halved and thinly sliced

  • 2

    serrano chilies, stemmed and sliced into thin rings

  • 2

    tablespoons white vinegar

  • Kosher salt and ground black pepper

  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 1

    tablespoon yellow mustard seeds

  • 4

    medium garlic cloves, finely grated

  • 1

    tablespoon finely grated fresh ginger

  • 2

    teaspoons garam masala

  • 1 ½

    pounds boneless pork loin chops, cut into ½- to ¾-inch chunks

  • ½

    cup frozen peas

  • ¼

    cup lightly packed fresh cilantro

Step 1

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.

Step 2

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.