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Stir-Fried Masala-Spiced Pork with Peas

4 Servings

40 minutes

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This stir-fry was inspired by a dish called pork ularthiyathu from the state of Kerala in southwestern India. Traditional recipes slowly braise the meat, then “dry-fry” it with aromatics until dark, rich and intensely flavored. We make a weeknight-friendly version by stir-frying chunks of boneless pork loin chops with sliced onion and select spices. Peas add pops of color and sweetness. For balance and contrast in texture, we make a tangy onion and fresh chili salad and pile it onto the stir-fry just before serving. Serve steamed basmati rice alongside.




Don’t stir the pork for a couple of minutes after adding it to the skillet. Undisturbed cooking allows the pork to brown deeply, which is key to building flavor in the stir-fry. Once the pork is nicely seared, stir to combine it with the onion mixture, pour in the first addition of water and scrape up the flavor-rich browned bits clinging to the pan.

40 minutes


  • 1

    large yellow onion, halved and thinly sliced

  • 2

    serrano chilies, stemmed and sliced into thin rings


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Michael Y.
October 27, 2023
Definitely 5 stars
This was delicious. I used one serrano and thought that was enough heat. Will make this again!
Keith T.
April 25, 2024
Easy, pretty good
It's a nice dish, easy to prep and quick to cook with just a few ingredients. Nice and spicy but not too strong for our taste. Even though we developed good fond during cooking, the umami was a little weak at the end. Future cooks may want to consider a hit of soy sauce or worcestershire or anchovy paste, etc. We used country style ribs, which worked very nicely and wound up fairly tender, compared to what pork chops tend to do.
Hashtag L.
September 14, 2023
Nice recipe
I loved the process, thanks!
Lucinda K.
October 8, 2023
Flavors good but pork turned tough
Overall good flavor. Think this might be better with pork shoulder rather than less fatty chops. The onions were great- would even recommend using two onions. Also, beware the serranos are quite hot, even with seeds removed.