| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 15g | 5g | 40g |
| sugars | fibre | protein | salt |
| 10g | 3g | 25g | 2.5g |
I’ve spent many moons dancing to the rhythmic beats of Miami, and it’s during these invigorating nights that I discovered one of my favorite culinary gems, the Stir-Fried Pork with Cassumunar Ginger and Chilies. If you’re familiar with my cooking, you’ll know I love to draw on a spectrum of spiced aromas from the Caribbean and heartwarming Spanish classics, and this dish doesn’t deviate from that loyal tradition.
A Spicy Dance Between East and West
The Stir-Fried Pork with Cassumunar Ginger and Chilies embodies how beautifully different culinary styles can intertwine. Although my roots lie in Spain and Cuba, this dish borrows heavily from Far Eastern flavors. It paints a vivid canvas of succulent pork loin enveloped in the fiery heat of red chilies, fused with the edginess of cassumunar ginger. A dance of flavours on the tongue indeed! Cassumunar ginger, native to Southeast Asia, brings a unique blend of citrus and pepper notes, and lends a healthful anti-inflammatory facet to meals.
A Showcase of Wholesome Nutrients
While the mishmash of various spices and ingredients guarantees a party for your taste buds, this particular recipe ensures you’re not skipping out on your health. A robust combination of bell peppers and garlic provides a wellspring of essential vitamins and antioxidants, which bolster immunity and promote healthy skin. Not to mention, pork loin is an excellent source of lean protein, helping to build muscle and keep you feeling satisfied.
This delightful recipe is similar to the well-known Szechuan-style Stir-Fried Pork but gives it a unique twist with the incorporation of cassumunar ginger. With its perfect balance of sweet, salty, and spicy, it will harmonize well with classic Asian sides such as jasmine rice or a fresh cucumber salad.
And so, in this steamy, tropical cocktail of Miami life, this dish feels right at home on the dinner table, a nod to my exotic travels both on the dancefloor and in the test kitchen. Whether you are an adventurous gourmand or a home cook looking for a spark, I hope this recipe will twirl its way into your heart just as it did mine.
What You’ll Need
- 1 lb of pork loin, thinly sliced
- 2 cups of cassumunar ginger, julienned
- 4 red chilies, finely chopped
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of soy sauce
- 1/2 cup of fresh basil leaves
- 1/4 cup of lime juice
- 6 servings of cooked white rice
Method
Step One
Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the minced garlic and chopped red chilies into the pan. Stir-fry them for about a minute or until they become aromatic.
Step Two
Add the thinly sliced pork loin to the pan. Stir-fry the pork slices until they are evenly browned on all sides. This should take about 5 to 7 minutes.
Step Three
Once your pork is browned, add the julienned cassumunar ginger and the thinly sliced red and green bell peppers. Continue to stir-fry these ingredients together for another 3 to 5 minutes or until the peppers have softened.
Step Four
Lower the heat to medium-low, and then add the fish sauce, sugar, and soy sauce to the pan. Stir the ingredients together until the sugar has dissolved and the sauces have evenly coated the stir-fry.
Step Five
Add the fresh basil leaves, stirring until they’re just wilted. Then, drizzle the lime juice over the stir-fry, giving everything a final toss to combine.
Step Six
Serve your Stir-Fried Pork with Cassumunar Ginger and Chilies hot, over cooked white rice. Enjoy this flavorful and spicy tropical dish!
