I know I write this just about every time I post a pork recipe, but I really need to start making pork more often. It’s inexpensive, easy and quick to cook and just about universally liked. In this recipe, boneless pork gets stir fried with classic Nepali spices and frozen peas.
Straddling the line between tasting like an exotic foreign dish or a familiar American classic, it’s one of those recipes that’s perfect for getting non-adventurous eaters to branch out into something a little different.
And since I always have plenty of leftovers, I’m once again guilty of smearing them with Sriracha and Mae Ploy Sweet Chili Sauce on days three and beyond for a little variety. One of my favorite ways to jazz up the same old, same old.
Bangur Bhutuwa- Nepali Spicy Stir Fried Pork
Yield: 6 servings
* 3 Tablespoons vegetable or canola oil
* 1 large onion, thinly sliced
* 5 cloves garlic, minced
* 1-1/2-inch piece fresh, peeled ginger, grated (I freeze peeled ginger and use a Microplane zester)
* 1 teaspoon salt
* 1/4 teaspoon turmeric
* 2 teaspoons cumin
* 1-1/2 teaspoons ground coriander
* 1-1/2 pounds boneless pork, cut into small cubes
* pinch ground cloves
* pinch ground cinnamon
* pinch ground cardamom
* 1/2 cup frozen peas
* fresh cilantro leaves
Heat oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened. Add the ginger, salt, turmeric, cumin, and coriander and stir to coat. Add the pork and cook, stirring, until no longer pink. Add the cloves, cinnamon, and cardamom and stir to distribute. Add the frozen peas and continue to cook until the peas are heated through.
Serve atop rice and garnish with cilantro leaves.
Adapted from The Nepal Cookbook