Crispy Pork Stir Fry

For restaurant quality crispy pork, get your skillet (or wok) super hot for that beautiful golden sear. 😋 

What type of pork can I use? 

Pork stir-fries work well with many different cuts. Boneless pork chops, pork tenderloin, and even ground pork can be used, though you'll need to adjust the cook times accordingly to avoid overcooked meat.

How do I make sure the pork gets crispy?

We have a few tricks for this. First, make sure to pat the pork dry with a paper towel to remove any excess moisture. Once we've seasoned the pork with salt and pepper, we toss it in cornstarch, which becomes a crunchy outer shell when it hits the hot oil. Lastly, be sure not to overcrowd the pan. Each piece of pork should make contact with your pan, and have a little space around it to allow steam to escape. 

Can I use different vegetables?

The beauty of a stir-fry is how versatile you can make it. We love snap peas for their crunchy texture, but we're also into bell pepper, broccoli, cauliflower, or even kale. You can use pretty much whatever vegetable is hanging out in the fridge, just be aware of how long each takes to cook before you begin cooking. 

Why the anchovy?

If the word "anchovy" makes you squirm, fear not: The sauce is loaded with so many other flavorful ingredients—soy sauce, ginger, brown sugar, and garlic—that you won't taste the anchovy fillet. What you will notice: A deliciously salty, savory flavor that makes pretty much any sauce or dressing taste 10x better—that's the anchovy!

Made this? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was updated on September 30, 2020, to include more information about the dish.