Ingredients Pork Spicy Mango Pork with Noodles 5.0 (1) 6 Reviews 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. By Samantha Fore Samantha Fore Sam Fore is a Sri Lankan-American chef based in Lexington, Kentucky. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Sam's cooking is a reflection of her Sri Lankan upbringing in the American South; her dishes include her spin on Southern classics as well as new riffs on her family's time-tested recipes.Her recipes can be found in multiple national publications and across the web — her take on tomato pie graced the cover of Food & Wine in 2019. She was named one of Plate Magazine's Chefs to Watch (2018) and was one of Southern Living's inaugural Cooks of the Year (2020). In 2021, she joined the cast of Christopher Kimball's Milk Street, which airs nationally on PBS stations. Food & Wine's Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 1 hr 10 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. 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. Serve pork mixture over noodles; garnish with scallions and pickled cucumber. Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Rate it Print