Spicy Pork & Green Chili Stir-Fry
A quick weeknight favorite featuring tender pork shoulder quick-fried with fresh green chilies. The marinated pork develops a beautiful caramelized exterior while staying juicy inside, balanced by the bright, mild heat of the peppers.
Story
This home-style classic is the kind of dish that comes together in under 30 minutes but tastes like you've been slaving away. The secret is in the marinade—cornstarch creates that silky coating while soy sauce adds depth. When you hit the hot wok, the pork gets that irresistible golden-brown sear while staying tender beneath.
Ingredients
pork shoulder, sliced thin
300g
fresh green chilies, sliced
4-5 medium
soy sauce
2 tablespoons
cornstarch
1 tablespoon
cooking oil
2 tablespoons
garlic cloves, minced
3
ginger, grated
1 teaspoon
sugar
a pinch
salt
to taste
Instructions
1
Marinate the pork
Toss the sliced pork with soy sauce and cornstarch until every piece is evenly coated. Let it rest while you slice the chilies—about 10 minutes.
2
Sear the pork
Heat oil in a wok over medium-high heat. Add the pork in a single layer and cook without stirring for 2 minutes to get a nice golden-brown crust. Then toss and cook another 2 minutes until just cooked through.
3
Bloom the aromatics
Push the pork to the side, add garlic and ginger to the wok, and stir-fry for 30 seconds until fragrant. Don't let the garlic burn.
4
Add the chilies
Toss in the sliced green chilies and stir-fry for 2-3 minutes until they're blistered in spots but still have a nice crunch.
5
Season and serve
Add a pinch of sugar and salt to taste. Give everything a quick toss to combine. Serve immediately over steamed rice.
