Sweet and Spicy Pork Stir Fried With Mango is fast, easy and delicious–and just unexpected enough to be a great meal for entertaining. Affiliate links have been used to link to items I am discussing. I updated these photos in December 2016–although unfortunately with no natural light. Still, I think they are a vast improvement!
Wow I was on a roll there… and then for just one night I did not have a recipe to write about—and I fell off the promptness wagon completely! But I can tell I am about to backlog again, so I figured I better hurry up and share this one.
Original photo–showing that when I started blogging I thought using a flash indoors was acceptable and even necessary. Wow have I learned a lot!
This Cuban stir fry has become a standby ever since I discovered it a few years back. It is from Three Guys from Miami Cook Cuban, which is where I first learned about the Chinese influence in Cuban cooking—who knew? I mean, it makes sense—we aren’t the only melting pot in the world—but it still kind of threw me for a moment.
It shouldn’t have—it makes sense and the flavors are outstanding together. And always a crowd pleaser.
[Update December 2016: I used to make this dish all the time–but then I started blogging and became obsessed with always pushing the envelope for new and interesting meals. There is nothing wrong with that, but I suddenly realized my kids had no memory of this dish, and that was a shame because it is delicious! I am so glad I pulled this recipe out–it deserves to be made regularly.]
- 1 pork tenderloin, cut into bite sized chunks
- Vegetable oil to preference and to pan (I used about 2 T with stainless steel; be sure to use some to lower the smoke point of the butter)
- 2 T butter
- 2-3 mangoes (3 if you LOVE mango like us, 2 otherwise), diced* (or use the equivalent frozen, making this even easier)
- 2 large onions, chopped
- 6-8 cloves garlic, minced
- 1 ½ t ground cumin
- 1 ½ t ground ginger
- Salt and pepper to taste
- Red chile pepper flakes to taste
- ¼ cup (heaping and packed) brown sugar
- ½ cup chopped cilantro
- Heat a large skillet over medium high heat. Add the oil and butter and let it heat, then add the onions.
- Let the onions cook, stirring occasionally, until translucent and softened, about 8 minutes. Add the garlic and the pork and cook, stirring, until the pork browns.
- Turn the heat down and add the spices. Stir to toast briefly.
- Then add the brown sugar and mango, a pinch of salt and the red chile pepper flakes. Cover and cook on medium low for 5-10 minutes, until pork is cooked through and the dish is quite saucy.
- When done, uncover and add the cilantro and cook briefly. Taste for salt and pepper.
- Serve with fluffy long grain rice; I use Basmati or Texmati.
*I learned a great new method last summer for dicing mango. I can’t believe I ever took the time to try to peel the suckers! Just slice “halves” of them away from the core (the core is somewhat flattened, so on 2 sides you will be able to slice a fairly thick piece; the other 2 sides are smaller but the method will still work). Then slice into the half in a grid pattern, flip them inside out, and slice the chunks away. I am not sure I explained that well, so hopefully the pictures will explain it!