A fast, high-heat stir-fry inspired by the everyday cooking of Papua New Guinea's highlands and coast, where pork is seared quickly and tossed with tender leafy greens. A splash of coconut milk adds body without weighing the dish down, finishing with lime and green onion for brightness.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 12 gCarbs
- 4 gFiber
- 3 gSugar
- 28 gProtein
- 780 mgSodium
- 920 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 35 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the pork
- 1 lb pork shoulder, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp vegetable oil
For the aromatics
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 shallots, thinly sliced
- 1 red chili, thinly sliced (optional)
For the greens and sauce
- 6 cups tender sweet potato leaves (leaves only, stems removed)
- 1/2 cup canned coconut milk
- 1 tbsp fish sauce
- 1 tsp fresh lime juice
- 1/2 tsp freshly ground black pepper
- 2 green onions, thinly sliced
- Steamed jasmine rice, to serve
Directions
- Slice the pork shoulder across the grain into 1/8-inch-thick strips. Toss with the soy sauce and cornstarch in a bowl and let marinate for 10 minutes while you prep the other ingredients.
- Rinse the sweet potato leaves under cold running water, then spin or pat dry. Tear any very large leaves in half so they wilt evenly.
- Heat the vegetable oil in a large wok or 12-inch skillet over high heat until just smoking. Add the pork in a single layer and sear undisturbed for 2 minutes until deeply browned on the bottom.
- Stir-fry the pork for another minute until just cooked through, then transfer to a clean plate. Do not crowd the pan; cook in two batches if needed.
- Add the shallots, garlic, ginger, and chili to the same pan and stir-fry for 30 seconds until fragrant and lightly golden.
- Add the sweet potato leaves and toss continuously with tongs for about 2 minutes until wilted but still vivid green.
- Return the pork and any juices to the pan. Pour in the coconut milk and fish sauce and toss for 1 to 2 minutes until the sauce lightly coats everything and just thickens.
- Remove from the heat and stir in the lime juice and black pepper. Scatter the green onions over the top.
- Serve immediately over steamed jasmine rice, spooning any pan sauce over the rice.
Cook’s Notes
- Sweet potato leaves (sometimes sold as kumara tops) have a mild, slightly sweet flavor; baby spinach or bok choy make easy substitutes if you can't find them.
- Slicing the pork thin and freezing it for 15 minutes first makes it much easier to cut clean, even strips.
- Cook the pork in a screaming-hot pan in a single layer to get real browning rather than grey, steamed meat.
- Add a tablespoon of water if the greens begin to stick before they have wilted.
- For the most authentic flavor, use aibika (abelmoschus manihot) leaves, a traditional PNG green that grows across the islands.
More Papua New Guinea Recipes You’ll Love
Craving more flavors from Papua New Guinea? Try these traditional recipes:
- Earth Oven Pork and Root Vegetables
- Papua Sago Coconut Pudding
- Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle
