Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork loin into 1-inch strips, season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat, then fry 2 medium potatoes (cut into thick fries) until golden and crispy, remove, and drain on paper towels, reserving for later.

3. 3

   In the same wok, add 1 additional tablespoon of vegetable oil and stir-fry the seasoned pork strips in batches for 3-4 minutes until browned, then remove the pork and set it aside.

4. 4

   Add 1 large red onion cut into thick wedges, 1 red bell pepper cut into strips, and 3 minced garlic cloves to the wok, stir-frying for 2-3 minutes until slightly softened.

5. 5

   Stir in 2 tablespoons of Aji Amarillo paste and cook for 1 minute, then add the browned pork back to the wok along with 3 tablespoons of soy sauce, 1 tablespoon of white vinegar, and 1 cup of full-fat coconut milk, bringing the mixture to a simmer.

6. 6

   Cook for 3-5 minutes, allowing the sauce to thicken slightly, then stir in the juice of 2 limes and 0.25 cup of chopped fresh cilantro.

7. 7

   Gently fold in the crispy fried potatoes and serve immediately with steamed white rice.