Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, toss 500 grams of thinly sliced pork loin with 2 tablespoons gochujang, 1 tablespoon achiote paste, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of salt and black pepper; allow it to marinate for 10 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.

3. 3

   Add the marinated pork to the wok and stir-fry for 3-4 minutes until it is lightly browned and cooked through; remove the pork from the wok and set it aside.

4. 4

   Add 1 medium sliced red onion and 2 minced cloves of garlic to the same wok, and stir-fry for 2 minutes until fragrant and softened.

5. 5

   Stir in 2 large thinly sliced poblano peppers and 1 cup of corn kernels, continuing to stir-fry for 3-4 minutes until the peppers are tender-crisp.

6. 6

   Return the cooked pork to the wok, add 1/4 cup fresh lime juice, and toss everything together for 1 minute to heat through and coat evenly.

7. 7

   Taste the dish and adjust with additional salt and black pepper as needed before removing it from the heat.

8. 8

   Garnish the wok-tossed pork and vegetables with 1/4 cup chopped fresh cilantro before serving immediately.