- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The technique of tempering—heating spices gently in oil or ghee to release their essential oils—is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil.
Ingredient:
- 1 1/2 pounds pork tenderloin, cut crosswise into 1/2-inch-thick slices
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon lime zest plus 2 tablespoon fresh lime juice
- 1 teaspoon finely chopped garlic
- 1 1/2 teaspoons black pepper, divided
- 2 teaspoons finely chopped peeled fresh ginger, divided
- 2 tablespoons coconut oil, divided
- 1/4 teaspoon black or brown mustard seeds
- 1 cup thinly sliced red onion
- 1 1/2 tablespoons thinly sliced serrano chile
- 3 mangoes, peeled and cut into 3/4-inch-thick spears
- 1 cup hot water
- 8 ounces uncooked thin rice noodles or vermicelli, cooked according to package directions
- Thinly sliced scallions and pickled cucumber slices, for garnish
