Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried pork paired with a vibrant Bolivian aji verde sauce and roasted corn kernels for a zesty street-food inspired dish. This latin american-inspired pork ready in about 35 minutes blends pork shoulder, cut into 1-inch chunks, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1 lb pork shoulder chunks with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add pork chunks and cook for 8-10 minutes, turning occasionally until golden and cooked through with crispy edges.
  2. Step 2: While pork cooks, spread 1 1/2 cups corn kernels on a baking sheet and roast in a preheated 400°F oven for 12 minutes, stirring halfway, until lightly charred.
  3. Step 3: In a blender, combine 1 cup packed cilantro leaves, 1 seeded jalapeño pepper, 1 garlic clove, 2 tbsp lime juice, 1/4 cup sour cream, 2 tbsp olive oil, and 1/4 tsp salt. Blend until smooth and vibrant green.
  4. Step 4: Plate the crispy pork chunks topped with roasted corn kernels and drizzle generously with the fresh aji verde sauce. Serve immediately for a flavorful contrast of textures and heat.

Frequently asked questions

How long does Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Chunks with Aji Verde Sauce and Roasted Corn?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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