Cook’s notes
Where does the tang come from? Ketchup. Adds a lovely reddish tinge to the dish too.
And… mango? In a stir fry? Sure! I had a chicken and mango stir fry in my old, old blog called Pinoy Cook. The photos were okay but, in today’s reality, photos like that won’t even merit a second glance. I could have taken new photos to go with the old recipe, but I have something better now.
Yes, fresh ripe sweet mango is a lovely ingredient for a stir fry. The trick is to not overcook the fruit. Add it during the last minute of cooking so that the fruit flesh gets heated through without being allowed the opportunity to soften and turn soggy.
And… just what is shichimi togarashi? It’s a Japanese spice blend. It has chili, sansho (related to but not the same as Sichuan peppercorns), citrus peel (orange or yuzu), seeds and, occasionally, aonori. There is a full post dedicated to it. Shichimi togarashi is traditionally a table condiment, but I have discovered that it’s a beautiful addition to marinades.
Useful guides:
Pork, pepper and mango stir fry
Ingredients
Pork
- 200 grams pork shoulder / butt (7 oz) thinly sliced and cut into two-inch pieces
- ½ teaspoon salt
- 1 teaspoon shichimi togarashi
- 2 tablespoons mirin
- 1 teaspoon sesame seed oil
- 2 tablespoons potato starch or cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 2 tablespoons sweet chili sauce
- 2 tablespoons mirin
- 1 teaspoon potato starch or cornstarch
Stir fry
- 2 tablespoons cooking oil
- 1 onion peeled, halved and thinly sliced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 2 pinches salt
- 1 ripe mango cut into cubes
Instructions
- Mix together everything under “pork”. Place in a covered container and leave to marinate in the fridge for at least four hours.
- Mix together everything under “sauce” with two tablespoons of room temperature water. Set aside.
- Heat the cooking oil in a wok or frying pan.
- With the heat on MEDIUM, spread the pork slices on the hot oil. Cook for a few minutes until the undersides are lightly browned, about three minutes. Flip and cook for a minute or two.
- Turn up the heat to HIGH. Add the onion slices, diced bell peppers and salt. Stir fry for about two minutes.
- Stir the sauce (the starch tends to settle at the bottom) and pour over the pork and vegetables. Cook, stirring, until thick and clear.
- Add the mango cubes. Cook, tossing, until the mango cubes are heated through and coated with sauce.
- Taste, adjust the seasonings, if needed, before serving.
Spicy pork belly, spinach and coconut cream stew
