Stir-Fried Spiced Pork on Couscous
Submitted by undercover7
Seared spiced pork strips in a citrusy orange-soy sauce spooned over fluffy couscous and tangy red cabbage. Cumin, coriander, and fresh mint bring bold North African-Asian fusion flavor to your table.
YIELD
4 ServingsPREP
45 minCOOK
45 minREADY
1 hrsEast meets North Africa in this hearty one-platter meal that layers flavor from the bottom up.
Vinegar-dressed red cabbage goes down first, adding a cool, tangy crunch. Fluffy couscous soaks up the broth on top. Then comes the star: strips of pork loin stir-fried with ginger, garlic, and warm spices, all coated in a glossy orange juice and soy sauce.
A handful of fresh mint scattered on top ties the whole thing together with a bright, herbal finish.
Chef Tips
- Cut the pork into thin strips against the grain so they stay tender through the high-heat sear
- Stir-fry the pork in two batches to avoid crowding the wok. Crowding means steaming, and steaming means no browning
- Let the couscous sit covered for the full 5 minutes. Peeking lets the steam escape and leads to dry, clumpy grains
- Mix your sauce ingredients together before you start cooking so you can pour it in without scrambling
Ingredients
Sauce
Directions
- - fat trimmed, cut in ½ x 3” strips Mix cabbage with vinegar; set aside. In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes. Meanwhile, place a wok or 10-12” frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step. Add to cooked meat. Add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes. Place cabbage in a layer on a large platter, or divide among 4 dinner plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with mint. Sauce: Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne.
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