Ugandan-Style Spicy and Crispy Pork Stir Fry with Avocado

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Cooking Method: Sauteing

Cuisine: African

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 450

Description

This authentic Ugandan spicy and crispy pork stir fry marries tender pork with a burst of East African spices, crisp vegetables, and the creamy freshness of avocado.

Ingredients

For the Pork Marinade

2 lbs (907g) of pork tenderloin or pork belly (sliced into bite-sized pieces)
2 tablespoons of fresh lemon juice
1 teaspoon of turmeric powder
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1 inch of fresh ginger, grated
1 teaspoon of salt to taste
1/2 teaspoon of freshly ground black pepper

For the Stir-Fry

1 liter of pure vegetable oil (or any high smoke-point oil)
2 large red bell peppers (sliced into strips)
2 large green bell pepper (sliced into strips)
2 large red onions, thinly sliced
2 large fresh chili peppers, thinly sliced (habanero or bird’s eye)
4 large ripe tomatoes, halved
1 tablespoon of Knorr curry powder
1/2 teaspoon of salt to taste
1 large fresh cabbage, sliced (Optional)
1 tablespoon of vinegar (preferably apple cider or white vinegar)

For the Avocado

2 large ripe avocados (sliced into thick wedges or chunks)
1 teaspoon of lime juice (to prevent browning)

Cooking Instructions

Prepare the Pork

1
Slice the Meat
- Begin by cutting your pork tenderloin (or pork belly) into bite-sized, uniform pieces.
- Uniformity ensures even cooking and a consistent texture throughout your dish.
2
Marinate
- In a large bowl, combine the lemon juice, turmeric powder, smoked paprika, chili powder, grated ginger, salt, and black pepper.
- Add the pork slices, ensuring each piece is well-coated.
- Cover the bowl and allow it to marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours, for a deeper infusion of flavor.

Prep the Vegetables and Avocado

3
Slice the Vegetables
- While the pork is marinating, slice the red and green bell peppers into strips and thinly slice the red onions.
- Also, thinly slice or shred the cabbage if using.
- Finely slice the chili peppers. If you prefer a milder taste, remove the seeds before slicing.
- Cut the ripe red tomatoes in half, keeping their juices intact for a burst of tangy sweetness.
- Slice the avocados into thick slices or chunks.
- Drizzle the avocado slices with lime juice to maintain their vibrant color and prevent browning.

Cooking the Pork

4
Heat the Oil
- In a large, heavy-bottomed pan or wok, heat 1 liter of vegetable oil over medium-high heat.
- A wok is ideal for stir-frying because of its even heat distribution, but a large skillet works just as well.
5
Sear the Pork
- Once the oil is shimmering, add the marinated pork slices in a single layer, ensuring they are fully submerged in the oil.
- Avoid overcrowding the pan; you may need to cook the pork in batches.
- Fry until the pieces are golden brown and crispy on the outside, about 10-15 minutes.
- Remove the pork from the pan and set aside.
- Place the fried pork on a large plate lined with paper towels to absorb excess oil.
- This will help remove any extra grease, keeping the pork crispy without being overly oily.

Stir-Frying the Vegetables

6
Sauté the Aromatics
- Drain the excess cooking oil, leaving only 2 teaspoons in the pan.
- Then add the sliced red onions and stir for about 1 minute until they soften and become golden brown.
- Stir in the red and green bell pepper strips along with the chilies, and stir-fry for about 2 minutes, keeping them crisp.
- Add the halved tomatoes and stir-fry for another minute until they start to soften.
- Pour in a splash of vinegar, stir well, and let it cook for about 30 seconds to blend the flavors.
- Finally, add the cabbage (if using) and cook until the vegetables are tender and slightly caramelized.
- Stir occasionally to prevent the vegetables from burning.

Combine the Mixture

7
Add the Pork
- Now, add the seared pork back into the pan with the vegetables.
- Toss everything together gently to allow the flavors to meld.
- Cook for an additional 3 minutes to ensure the pork is fully cooked and heated through.
8
Spice It Up
- Sprinkle the curry powder and a pinch of salt.
- Mix well and evenly.
- After about 2 minutes, remove the pan from the heat.

Plate and Serve

9
Plating
- Arrange your crispy kikalayi pork on a serving plate alongside fresh avocado slices.
10
Serve
- Serve the pork stir fry immediately while hot.
- For a truly Ugandan experience, pair it with fried cassava or matooke.

Nutrition Facts

Servings 4

Serving Size 1 plate

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 7g35%
Cholesterol 95mg32%
Sodium 600mg25%
Potassium 800mg23%
Total Carbohydrate 12g4%
Dietary Fiber 7g29%
Sugars 3g
Protein 38g76%

Vitamin A 500 IU
Vitamin C 75 mg
Calcium 40 mg
Iron 2.5 mg
Vitamin D 50 IU
Vitamin K 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pork must be dry before frying for crispiness.
Maintaining high heat while frying the pork is crucial for quickly caramelizing the pork and locking in juices.
Do not overcrowd the pan, fry in batches.
Adjust spices and seasoning throughout the cooking process for a balanced flavor.
Avocado should be ripe but firm to hold its shape.
Add the avocado slices at the end to prevent them from becoming mushy or browning.

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Read it online: https://tinakitchen.com/recipe/ugandan-style-pork-stir-fry/

We hope you enjoy making this recipe.

Happy cooking!