Jing Jiang Rou Si with a South American Twist

Ingredients

In this South American adaptation, we incorporate traditional South American spices such as cumin and paprika to infuse the dish with a unique flavor profile. Additionally, we use a colorful medley of bell peppers, onions, and tomatoes to add a refreshing and tangy element to the stir-fry, giving it a distinct South American twist. We alse have the original recipe for Jing jiang rou si, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, tomato paste, ground cumin, paprika, chili powder, minced garlic, salt, and pepper. Mix well.
2. 2.
   Add the sliced pork to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over high heat.
4. 4.
   Add the marinated pork and stir-fry for 3-4 minutes until cooked through. Remove the pork from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced bell peppers and onion. Stir-fry for 2-3 minutes until slightly softened.
6. 6.
   Add the diced tomatoes to the skillet and continue to stir-fry for another 2 minutes.
7. 7.
   Return the cooked pork to the skillet and stir-fry for an additional 1-2 minutes to combine all the flavors.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pork loin — For tender and juicy pork, make sure to slice the meat thinly against the grain.
• Bell peppers — To retain their vibrant colors and crispness, avoid overcooking the bell peppers. They should be slightly softened but still have a slight crunch.
• Cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a similar garnish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
• Serve the stir-fry with steamed rice or quinoa for a complete meal.
• Feel free to customize the vegetable selection based on your preferences. You can add zucchini, corn, or even pineapple for added sweetness and texture.
• If you prefer a saucier stir-fry, you can double the amount of soy sauce and oyster sauce in the recipe.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jing Jiang Rou Si with a side of steamed rice or quinoa for a satisfying and complete meal. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the colorful stir-fry on a large serving platter, allowing the vibrant bell peppers and tomatoes to shine. Sprinkle fresh cilantro on top for an appealing finishing touch.