Peruvian Stir-Fried Pork with Tamarind, Ají Amarillo and Griddled Pineapple

Name: Peruvian Stir-Fried Pork with Tamarind, Ají Amarillo and Griddled Pineapple
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.1 lb pork loin, cut into strips; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp minced garlic; 2 oz fresh ají amarillo, sliced; 1 1/2 cups red onion, cut into wedges; 1 1/2 cups tomato, cut into wedges; 1 1/2 cups fresh pineapple, cut into batons; 1.1 lb yellow or white potato, cut into fries; 4 cups cooked white rice; 3 tbsp soy sauce; 2 tbsp tamarind pulp; 1 tbsp red vinegar; 1/4 cup chicken stock or water; 1/4 cup chopped cilantro; 1/4 cup sliced scallion; 4 tbsp vegetable oil

An original Peruvian stir-fry that brings together seared pork loin, red onion, tomato, ají amarillo, and a quick tamarind-soy sauce, finished with griddled pineapple for a balanced sweet-tart contrast. It is served with white rice and golden potatoes to keep the classic criollo spirit of a Peruvian saltado.

25 minPrep

30 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

500 g pork loin, cut into strips (without exceso of grasa)
6 g salt (or to taste)
2 g black pepper (freshly ground)
12 g minced garlic (fresh)
60 g fresh ají amarillo, sliced (without venas if desired menos picante)
180 g red onion, cut into wedges (pluma gruesa)
220 g tomato, cut into wedges (ripe pero firme)
220 g fresh pineapple, cut into batons (en trozos gruesos)
500 g yellow or white potato, cut into fries (for dorar)
600 g cooked white rice (hot for servir)
45 ml soy sauce (sillao)
30 g tamarind pulp (without semillas)
15 ml red vinegar (estilo criollo)
60 ml chicken stock or water (for aligerar the sauce)
12 g chopped cilantro (for terminar)
20 g sliced scallion (parte verde and blanca tierna)
60 ml vegetable oil (divided for frying and saltear)

Nutrition facts

per serving

621 kcal

Calories

32 g

Protein

61 g

Carbs

27 g

Fat

4 g

Fiber

57 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Soy

Instructions

1
1. Season the pork loin with 3 g (1/2 tsp) salt, black pepper, and half of the minced garlic. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a small bowl, mix the soy sauce, tamarind pulp, red vinegar, and chicken stock or water until smooth. Set aside.
3
3. Rinse the potato fries and dry them very well. Heat a wide skillet or shallow pot over medium-high heat with enough of the vegetable oil from the 60 ml (4 tbsp) to lightly coat the base. Brown the potatoes in batches for 12 to 15 minutes, turning them, until cooked through and golden. If you prefer the oven, bake them on a tray at 425°F / 220°C for 25 to 30 minutes with a little of the vegetable oil. Season with 2 g (1/4 tsp) salt and keep warm.
4
4. Heat a large skillet or wok over high heat until very hot. Add 15 ml (1 tbsp) vegetable oil and sear the fresh pineapple for 1 to 2 minutes per side, until lightly caramelized. Remove and set aside.
5
5. In the same skillet or wok, add another 15 ml (1 tbsp) vegetable oil. Add the pork in a single layer and sear over high heat for 3 to 4 minutes, moving it only as needed so it browns without releasing too much liquid. Transfer to a plate.
6
6. Add the remaining oil, then add the red onion, fresh ají amarillo, and the rest of the minced garlic. Stir-fry for 2 minutes over high heat so they stay aromatic and still slightly crisp.
7
7. Add the tomato and cook 1 minute more. Return the pork to the skillet along with the tamarind-soy sauce. Stir-fry for 2 to 3 minutes until the sauce reduces slightly and coats the meat and vegetables.
8
8. Add the browned pineapple, half of the chopped cilantro, and half of the sliced scallion. Toss for 30 seconds, taste, and adjust with the remaining salt if needed.
9
9. Serve immediately with cooked white rice and the golden potatoes. Finish with the remaining chopped cilantro and sliced scallion on top.

Chef tips

For a more wok-like flavor, heat the pan until it is just starting to smoke before adding the pork. Do not overcrowd the pan; if needed, cook the meat in two batches so it browns properly.

Substitutions

You can replace the pork loin with chicken loin or breast. If fresh ají amarillo is unavailable, use 2 tablespoons ají amarillo paste. Pineapple can be replaced with firm mango for a more floral profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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