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Epicurious

Pork with Poblano Chili, Grapes and Cracked Pepper

4.3

(18)

This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pound pork tenderloin, cut into 1/4-inch-thick slices
2 tablespoons plus 1/3 cup peanut oil
3 tablespoons soy sauce
4 teaspoons cornstarch
1/4 cup canned low-salt chicken broth
1 tablespoon oyster sauce*
6 green onions (white parts only), cut into 1-inch pieces
1 large poblano chili,** seeded, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
2 garlic cloves, minced
1/2 cup red seedless grapes, halved
1 teaspoon coarsely ground black peppercorns

Preparation

  1. Step 1

    Mix pork, 2 tablespoons oil, soy sauce and 3 teaspoons cornstarch in medium bowl. Cover and refrigerate 1 to 3 hours. Mix 1 teaspoon cornstarch, broth and oyster sauce in small bowl.

    Step 2

    Heat 1/3 cup oil in large skillet over high heat until very hot. Add half of pork; stir-fry 3 minutes. Transfer pork to strainer. Repeat stir-frying with remaining pork. Pour off all but 2 tablespoons oil from skillet. Add onions, poblano, bell pepper and garlic to skillet; stir-fry 2 minutes. Add pork, grapes, ground pepper and oyster sauce mixture. Stir until pork is coated with sauce. Serve immediately.

    Step 3

    *Oyster sauce is available at Asian markets and some supermarkets.

    Step 4

    **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

TagsSouthwesternAmericanAsianPork TenderloinPorkMeatMainDinnerDairy FreeNut FreeFryBon Appétit
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