Peruvian-Style Pork Stir Fry
Servings: 4
Prep Time: 30 minutes
Ingredients
0,68 kilograms pork tenderloin (cut into 1-inch thick strips)
3 Tbsp. olive oil
1 red onion (sliced thickly)
270 grams plum tomatoes (sliced thickly, seeds removed)
1 tsp. cumin
2 Tbsp. soy sauce
3 Tbsp. rice vinegar
4 grams fresh cilantro (chopped)
2 Tbsp. green onions (sliced)
3 Tbsp. garlic (minced)
2 Tbsp. kosher salt
2 tsp. cumin
59 ml rice vinegar
3 Tbsp. soy sauce
266 grams french fries (freshly fried OR use baked fries)
1 tsp. kosher salt
1 key lime (halved)
cooked white rice
1. In a small bowl, combine all marinade ingredients and mix.
2. Marinate the pork and cover bowl with a plastic wrap. Refrigerate for 1 hour. Using a wok or a sauté pan, bring to high heat, add olive oil and onions, sauté for three minutes stirring occasionally. Add pork (discarding the marinade) and cook until golden brown, approximately 7 minutes.
3. Add tomatoes, cumin, soy sauce, rice vinegar, cilantro, green onion and cook for another 5 minutes.
4. Serve with white rice and French fries, garnish with key limes.
Courtesy of the National Pork Board, Des Moines, Iowa.
