| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 5g | 25g |
| sugars | fibre | protein | salt |
| 10g | 2g | 30g | 1.2g |
There is truly something special about the Pan-Fried Pork with Korarima and Chili. This dish, a sumptuous fusion of hearty pork and vibrant fruits, marries wonderfully with the exotic korarima and a kick of chili. Coming from a background that unites Creole richness and French elegance, this recipe is a delightful union of diverse culinary traditions, satisfyingly uniting unexpected flavors and textures.
The Diverse Palette of Flavors
What stands out about this Pan-Fried Pork with Korarima and Chili recipe is the delectable balance of diverse flavor profiles. The pork, a crowd-pleaser protein, soaks in the sensual combination of korarima – a versatile spice often referred to as Ethiopian cardamom – with the smoky notes of chili powder. Here individual ingredients speak their full truth, but in harmony – that’s the beauty of this dish.
The appeal extends beyond just taste – there’s a health factor to consider too. Korarima has been found to offer potential digestive and antioxidant benefits (source). Similarly, chili, garlic, and bell peppers are known for their anti-inflammatory properties.
Perfect Pairings
But where this dish truly shines is when it is twinned with the right partners. A side of fluffy rice is non-negotiable. The grains soaking up the juice from the pineapples and the seasoned pork lend an enveloping closure to every bite. Sweeter wines or tropical cocktails would also pair wonderfully.
If you are a fan of dishes like Pineapple Fried Rice or the bold flavors of Pork Tenderloin Cubano, you’ll surely appreciate the symphony of flavor in this recipe. It also works remarkably well with light salads, ensuring a balanced, filling, and gourmet meal.
There’s perhaps no better way to truly appreciate a dish than to understand the thought and essence that lies behind it – and this Pan-Fried Pork with Korarima and Chili recipe is a beautiful depiction of that culinary philosophy.
What You’ll Need
- 1.5 lbs of pork loin, sliced
- 2 tablespoons of korarima (Ethiopian cardamom), crushed
- 1 teaspoon of chili powder
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons of vegetable oil
- Salt to taste
- Black pepper to taste
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of soy sauce
- 1 ripe pineapple, cut into chunks
- 6 servings of cooked rice, for serving
Method
Step One
Start by preparing your ingredients. Slice the pork loin, crush the korarima, mince the garlic and slice the bell peppers. Cut the pineapple into chunks and set aside.
Step Two
In a large pan, heat up the vegetable oil over medium-high heat. Once the oil is hot, add the sliced pork loin to the pan and season with salt and pepper. Fry until the pork is browned and cooked through, which should take about 5-7 minutes. Remove the pork loin from the pan and set it aside.
Step Three
In the same pan, add the garlic, crushed korarima and chili powder. Stir well to combine with the remaining oil and let it cook until the garlic turns golden brown. This will take about 1 minute.
Step Four
Add the sliced bell peppers to the pan. Season with some salt and pepper, then stir well to combine with the spices. Cook until the peppers have softened, which should take about 5-7 minutes.
Step Five
Return the cooked pork loin to the pan. Add the pineapple chunks, soy sauce and apple cider vinegar. Stir everything together, ensuring that the pork loin and pineapple chunks are well-coated with the sauce created by the soy sauce and vinegar.
Step Six
Cook everything together for another 2-3 minutes, stirring occasionally. Taste and adjust the seasoning with salt and pepper if needed.
Step Seven
Once done, serve the pan-fried pork with korarima and chili over cooked rice. Enjoy while hot!
