Stir-Fried Pork and Plums With Fresh Herbs
Recipe by Yewande Komolafe | Total time: 35 minutes This combination of pork with plums is a superb way to incorporate fresh fruit into an easy and exciting one-pan meal. Pork belly is quickly stir-fried to create a crisp exterior, and renders oil in the pan to blister slices of plum. (Apricots, peaches or nectarines will work just as well here.) Of course, you could pull out your wok for this, but a large cast-iron skillet will do just fine. With a mix of sweet, sour, spicy and savory in the sauce, this dish packs a complex array of flavors in every bite. Serve immediately over cooked rice or thin noodles and peppery or bitter greens. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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