Best Ugandan Pork Stir Fry (Kikalayi Pork)

Ugandan-style pork stir fry, also known as Kikalayi pork, served with matooke, avocado slices, and cabbage on a black tray.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 6
Calories: 650
Description

This easy Ugandan pork stir fry recipe serves six and features crispy pan-fried pork with tomatoes and onions, then served with traditional fried matooke (cooked green bananas), avocado, and kachumbari salad.

Ingredients
    For the Kikalayi Pork
  • 4½ pounds of fatty pork (pork belly or boneless ribs are ideal), cut into bite-sized cubes
  • 2 large onions, thinly sliced
  • 6 large tomatoes, finely chopped
  • 4 cloves of garlic, finely chopped or crushed
  • 1 large green pepper, finely chopped
  • 1 medium cabbage, finely shredded
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of curry powder (local brands like simba mbili are traditional)
  • 3 small Royco beef cubes (or similar beef bouillon cube)
  • 2 cups of high smoke point neutral oil, such as canola or vegetable oil
  • 2 salt and black pepper to taste
    • For the Matooke and Sides
  • 12 large unripe green bananas (matooke)
  • 1 bunch of fresh greens (like sukuma wiki or spinach), sautéed (optional)
  • 2 large ripe avocados, sliced into thick wedges or chunks
  • 1 teaspoon of lime juice
    • For the Kachumbari Salad
  • 2 large tomatoes, diced
  • 1 medium red onion, diced
  • 2 medium fresh red chili peppers, diced
  • salt to taste
Step-By-Step Cooking Instructions
  1. 1
    Prep Everything First
    • Chop the pork into even bite-size cubes (about 1 to 1½ inches).
    • Slice the onions and tomatoes and mince the garlic.
    • Slice the bell pepper into strips.
    • Shred the cabbage thinly.
    • Peel the matooke (green bananas) and leave whole for frying.
    • Dice tomatoes and red onion, and slice the fresh red chili for the kachumbari.
  2. 2
    Sauté the Greens
    • Remove the leaves from the stems and place the leaves in a dish.
    • Rinse the greens under cold, running water to remove grit and sand.
    • Pour off the wash water and repeat until the water runs clear.
    • Shake or spin dry, then cut the greens into small bite-sized pieces.
    • Heat a medium saucepan over medium heat.
    • Toss in the chopped sukuma wiki (collards) or spinach, then add the sliced onion.
    • Add a pinch of salt and toss evenly.
    • Cover the pan, and sauté the greens until they are just wilted for about 3 to 5 minutes.
    • Remove from heat and keep warm aside.
  3. 3
    Heat the Wok
    • Put a wok or large skillet on the stove and pour in about 2 cups neutral oil.
    • Adjust the oil depending on the size of your pan.
    • Heat over high until the oil shimmers and is hot but not smoking.
  4. 4
    Fry the Pork
    • Add pork cubes to the hot oil in batches.
    • Fry until the pork develops a rich, dark golden crust.
    • When browned, lift pork out and set aside.
    • Repeat until all the pork is fried.
  5. 5
    Fry the Matooke
    • Using the same oil in the wok, carefully add the peeled matooke.
    • Fry until the surface is lightly golden and a little blistered.
    • Then remove and set aside with the pork.
  6. 6
    Drain Out the Oil
    • Carefully pour out most of the hot oil from the wok into a heatproof container (or use a ladle).
    • Leave about 2 tablespoons of oil in the wok to cook the aromatics.
    • This prevents the dish from becoming greasy but keeps enough fat to carry flavor.
  7. 7
    Brown the Onions
    • Place the wok with the reserved oil back on the stove over medium heat.
    • Add the sliced onions.
    • Cook slowly, stirring occasionally, until the onions are soft and nicely browned.
  8. 8
    Add the Tomatoes
    • Once the onions are browned and caramelized, add the diced tomatoes to the onions.
    • Use your spatula to gently press/squash them as they cook so they break down and release juices.
    • Stir until the mixture becomes saucy and the tomato pieces have softened.
  9. 9
    Add Garlic and Bell Pepper
    • Toss in the minced garlic and bell pepper strips.
    • Cook for 1 to 2 minutes until fragrant without burning the garlic.
    • The bell pepper should soften but still retain a bit of snap.
  10. 10
    Reintroduce the Pork and Matooke
    • Return the browned pork cubes to the wok and fold them into the sauce so they pick up the caramelized onion and tomato flavors.
    • Stir well to coat each piece.
    • Gently nestle the fried matooke chunks back into the pork mixture, tossing carefully so you don’t mash them.
    • You want the bananas to stay intact while they soak up some sauce.
  11. 11
    Season
    • Sprinkle in the curry powder, Royco, paprika (or your chosen ground spice), a pinch of salt, and black pepper.
    • Stir to combine.
    • Taste and adjust, and add a little more salt if needed.
  12. 12
    Add the Shredded Cabbage
    • Add the shredded cabbage to the wok and stir gently to combine.
    • Cook while stirring gently until the cabbage is tender yet still slightly crisp.
    • Be mindful not to mash the matooke while stirring.
    • As the cabbage softens, reduce the heat to low and let everything sit for 3 to 5 minutes so the flavors blend.
    • Keep the pan on low heat (do not remove it from the stove) until you’re ready to plate.
  13. 13
    Make the Kachumbari Salad and Avocado
    • While the fried pork finishes, make the kachumbari by combining diced tomatoes, diced red onion, sliced red chili, and a pinch of salt.
    • Toss and let the flavors mingle for 2 minutes.
    • Cut the avocado into thick wedges, drizzle with lime juice to prevent browning, and set aside.
  14. 14
    Plate and ServeOne of the best pork stir fry dishes with tender stir-fried pork, matooke, avocado slices, steamed cabbage, and greens, served on a black plate.
    • Spoon the pork, matooke, and cabbage mixture onto a tray or plate.
    • Add a generous scoop of kachumbari salad, the sautéed greens, and avocado wedges on the side.
    • Serve immediately.

Nutrition Facts

Servings 6

Serving Size 1 heaped cup of pork stir fry

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 11g56%
Cholesterol 100mg34%
Sodium 450mg19%
Potassium 800mg23%
Total Carbohydrate 45g15%
Dietary Fiber 10g40%
Sugars 5g
Protein 40g80%
Vitamin A 850 IU
Vitamin C 75 mg
Calcium 80 mg
Iron 3.8 mg

* 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 can be relatively high in saturated fat depending on the cut, so choose leaner cuts or trim visible fat to reduce saturated fat intake.
  • Maintaining high heat while frying the pork is crucial for quickly caramelizing the pork and locking in juices.
  • Commercial seasoning powders (Royco) may be high in sodium, so use low-sodium versions.
  • Keep portion sizes of matooke and starchy sides mindful for balanced meals.
  • Slice the avocado at the end to prevent it from becoming mushy or browning.
Read it online: https://tinakitchen.com/recipe/ugandan-style-pork-stir-fry/

We hope you enjoy making this recipe.

Happy cooking!