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Dinner recipe · from the recipe book

Dry Pork Pepper Fry with Cabbage and Potatoes

Tender pork shoulder seared with black pepper, coriander and ginger until the spices cling to every piece, tossed with turmeric-tinged cabbage and crisp-edged potatoes.

Dry Pork Pepper Fry with Cabbage and Potatoes

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 5 cups shredded350 gGreen cabbageshredded
  • 2 medium120 gCarrotscut into thin matchsticks
  • 2 medium220 gYellow onionthinly sliced
  • 6 cloves18 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 whole14 gJalapeñoslit lengthwise
  • 2 tbsp30 gCanola oil
  • 2½ tsp6 gBlack peppercoarsely ground
  • 1 tbsp6 gGround coriander
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGround turmeric
  • 1⅛ tsp3 gChili powder
  • 1⅛ tsp7 gSalt
  • 1½ cups360 gWater
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables and the pork before you start cooking.
  2. In a bowl, toss the pork with half the black pepper, half the coriander, the turmeric and half the salt; set aside.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until deep golden, about 10 minutes.
  4. Add the garlic, the ginger and the jalapeño and cook 1 minute. Stir in the cumin and chili powder for 30 seconds.
  5. Add the seasoned pork and sear, stirring, until browned on all sides, about 8 minutes.
  6. Pour in the water, scrape up the browned bits, cover, and simmer on low for 50 minutes until the pork is tender.
  7. Add the potato and the remaining half of the salt, cover, and cook 15 minutes until the potato is just tender.
  8. Uncover, raise the heat to medium-high and cook, stirring often, until the liquid evaporates and the spices coat the pork, about 10 minutes; the pork should reach at least 145°F (63°C).
  9. Push the pork and potatoes to one side, add the remaining half of the canola oil, then the cabbage and carrot; stir-fry 5 minutes until wilted with crisp edges, then toss everything together.
  10. Sprinkle with the remaining half of the black pepper and the remaining half of the coriander, stir 1 minute, then drizzle with the lime juice and scatter the cilantro over the top before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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