A Peruvian chifa classic: wok-browned pork with bell pepper, snow peas, and scallions coated in a glossy sweet-and-sour tamarind sauce. This home version keeps the dish's character without breading or deep-frying and reaches the table quickly.
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Cut the pork loin into small bite-size strips or pieces. Cut the red bell pepper into squares, trim the tough ends from the snow peas, and cut the scallions into pieces about 3 cm long. Separately, combine the tamarind with about five sixths of the hot water, mash it with a spoon, and let it sit for 5 minutes. Strain through a fine sieve, pressing well to extract the pulp.
Mix the tamarind liquid with the sugar, vinegar, and soy sauce. In a small separate container, dissolve the potato starch in the remaining cold water and add it to the sauce. Whisk until smooth; it should taste clearly sweet and sour before it reaches the wok.
Heat the wok over high heat with about two thirds of the vegetable oil. Add the pork in as even a layer as possible and stir-fry for 5 to 6 minutes, in two batches if the wok is small, until well browned outside and completely cooked through. Remove and reserve.
Return the wok to high heat and add the remaining oil, ground garlic, red bell pepper, snow peas, and about three fifths of the scallions. Stir-fry for 2 minutes, tossing constantly, until the vegetables are glossy, hot, and still firm.
Stir the tamarind sauce again and pour it into the wok. Cook for 1 to 2 minutes, stirring, until it boils and becomes glossy and fluid while still coating the spoon. Return the pork, add the remaining scallions, and toss for only 30 to 45 seconds to coat everything without drying out the meat. And that's it! Serve immediately, with plenty of sweet-and-sour sauce clinging to the pork and the vegetables still crisp. 🧡
