Andean Pork Stir-Fry with Tarwi, Yellow Chili and Crispy Baby Potatoes

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the baby potatoes with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Spread them on a tray in a single layer and roast for 30 to 35 minutes, turning halfway through, until golden and crispy.

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   2. While the potatoes roast, season the pork loin with the ground cumin, 1/2 teaspoon salt, and the remaining black pepper. Let it rest for 10 minutes.

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   3. In a small bowl, mix the soy sauce, red wine vinegar, chicken broth, and lime juice. Set this sauce aside.

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   4. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and sear the pork loin in batches for 2 to 3 minutes per batch to brown it without overcooking. Remove and reserve.

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   5. In the same pan, add the remaining tablespoon of vegetable oil, the red onion, and the fresh ají amarillo. Stir-fry for 2 minutes over high heat. Add the garlic and cook 30 seconds more, stirring so it does not burn.

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   6. Add the tomato and the cooked tarwi lupini beans. Stir-fry for 1 minute to heat them through without breaking down the tomato. Return the pork to the pan and pour in the reserved sauce.

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   7. Cook everything together for 2 to 3 minutes over high heat, stirring constantly, until the sauce reduces slightly and coats the pork, red onion, tomato, and tarwi. Add the fresh huacatay and toss for 30 seconds more.

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   8. Taste and adjust with the remaining salt if needed. Turn off the heat and finish with the chopped fresh cilantro.

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   9. Serve the Andean pork stir-fry with tarwi immediately, alongside the crispy roasted baby potatoes.