Spicy Mango Pork with Noodles

By sandy_h

Food & Wine June 2020

Wine Pairing: Light-bodied, spicy red- 2013 Birichino Bechthold Vineyard Cinsaut

Ingredients

• 1 1/2 lb pork tenderloin, cut crosswise into 1/2-inch-thick slices
• 1 Tbsp ground cumin
• 1 Tbsp kosher salt
• 1 tsp lime zest plus 2 Tbsp fresh lime juice
• 1 tsp finely chopped garlic
• 1 1/2 tsp black pepper, divided
• 2 tsp finely chopped peeled fresh ginger, divided
• 2 Tbsp coconut oil, divided
• 1/4 tsp black or brown mustard seeds
• 1 cup thinly sliced red onion
• 1 1/2 Tbsp thinly sliced serrano chile
• 3 mangoes, peeled and cut into 3/4-inch-thick spears
• 1 cup hot water
• 8 oz uncooked think rice noodles or vermicelli, cooked according to pkg directions
• Thinly sliced scallions and pickled cucumber slices, for garnish

Preparation

Step 1

Toss together pork, cumin, salt, lime zest and juice, garlic, 1 teaspoon black pepper, and 1 teaspoon ginger in a medium bowl. Cover and chill at least 30 minutes.

Step 2

Heat 1 Tablespoon coconut oil in a large skillet over high. Working in 2 batches, add pork; cook until browned on both sides, 4 to 5 minutes. Transfer to a plate.

Step 3

Wipe skillet clean; reduce heat to medium. Add mustard seeds and remaining 1 Tablespoon oil; cook, undisturbed, until small bubbles appear on surface of seeds, about 30 seconds. Add onion and chile; cook, stirring occasionally, until softened, about 5 minutes. Add mango and remaining 1 teaspoon ginger; cook, stirring gently, until mango is just tender, 6 minutes. Transfer to plate with pork.

Step 4

Return 1 cup mango mixture to skillet; add 1 cup hot water. Bring to a simmer over medium-high; cook, smashing fruit using back of a wooden spoon, until slightly thickened, about 3 minutes. Return remaining mango mixture and pork to skillet. Cook, stirring often, until pork is fully coated with mango mixture.

Step 5

Serve pork mixture over noodles; garnish with scallions and pickled cucumber.