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Wednesday, November 21, 2012

Pork Chilli

Contrary to what I thought, this time around life post delivery appears a lot easier than my first time. Being an experienced mom has helped a lot and the fact that I have additional pair of hands to help me at home. So now here I am, relaxed and checking mails and blogging during the evening hours, the cool breeze keeping my room well ventilated and mind free to type as I please. However, the sleepless nights have shut down my brains and I can't think of anything brilliant to write about, so let me quickly jump to this recipe. Thanks to dear Michelle Noronha whose recipe I mildly tweaked, here's my version of the Pork Chilli which can be aptly called as an Indo-Chinese dish.


Catholics in Mangalore get to eat such Indo-Chinese dishes during weddings and such occasions where the local caterer can whip up anything you fancy. Most of these dishes are so lip smacking good that you can rarely replicate them at home. Anyway, this recipe is not an attempt to recreate any such dish. I can say that it is a by product of my own experiment. It was part of the 'Chinese' food menu that Roshan & I created last month - (before I delivered - cuz I was simply dying to eat Chinese food). We kept it simple and satisfying. The recipe for Chicken Manchow soup has already been posted on the blog and I have one more recipe to follow. So do watch this space for the upcoming recipe. For now, I hope you try and like this dish!



Pork Chilli
Prep time: 20mins | Cook time: 20 mins | Serves 4

You Need:
  • 500gm pork thinly sliced 
  • 1 green & 1 red capsicum (bell pepper) deseeded and cubed * see notes
  • 2-3 green chillies slit (adjust to taste)
  • 4 medium sized onions cubed
  • 1 inch ginger chopped fine
  • 1 small pod garlic (about 10-12 small flakes)
  • a sprinkling of freshly ground pepper powder
  • 1 tbsp soya sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar (or regular white vinegar)
  • 1/2 tsp sugar
  • oil for frying
  • 2-3 tbsp chopped spring onion greens for garnishing
For the marination
  • 2 tbsp dark soya sauce
  • 1/2 tbsp green chilli paste/sauce (adjust to taste)
  • 1 tbsp ginger garlic paste
  • salt to taste
Method:
1. Marinate the pork with salt, ginger garlic paste, 1 tbsp soya sauce and the green chilli sauce/paste and keep aside at least for an hour.
2. Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides.
3. Add approx 1 cup of water and cook covered on a medium flame till the pork is tender. In the meanwhile spread out the cubed onions and capsicums on a microwave safe plate, drizzle some oil over them and microwave on High (100% power) for 3 minutes. Remove and keep aside.
4. When the pork is cooked add the remaining soya sauce, chilli sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the microwaved onions and capsicum, mix and cook on a medium high flame for just a minute.
5. Turn off the flame, garnish with spring onion greens and serve along with fried rice.

Note:
Instead of red and green bell peppers/capsicums you may use both green ones or as desired.
If you require gravy for the pork, then dissolve approx 1 tsp cornflour/cornstarch in 3/4th cup of warm chicken stock (or 1 stock cube dissolved in water) and pour this into the pork. Adjust the thickness/consistency of the gravy accordingly - This is just an approximation, not absolute measurement - please use your judgement here.

14 comments:

  1. hey I was going to post my recipe but yeah the year 2020 has not come yet heheh :) looks good shireen!

    ReplyDelete
  2. Will try out this dish with mutton, tempting dish.

    ReplyDelete
  3. Wow I love pork but I cant cook at home since my husbnd n my bro dont consume it...so tempted to try

    ReplyDelete
  4. Hi Shireen, thanks for trying this recipe, now the next time I want to make pork chilly i'm going back to your recipe ;-) Btw my mai makes an awesome pork chilly too.

    ReplyDelete
  5. Dear Shireen,

    So tempting that I plan to make this on Sunday, have already placed an order for the pork!

    I have one question. I don't use microwave so is it okay to add the onions and green peppers say five minutes before the end of cooking?

    Zany

    ReplyDelete
  6. Hi Zany, yes you can simply saute the bell peppers and onions till they go limp...the idea is to partially cook them so that they are not too raw and neither overcooked...just a bit crunchy, that's all. The microwave helps to do just that quickly.

    ReplyDelete
  7. Okay so have marinated the pork (24 hours advance which the recipe doesn't call for I know).

    My question is: when do I add the vinegar?

    Looking forward to this tomorrow :-). Will definitely post a feedback.

    Zany


    ReplyDelete
  8. Zany! I have updated step#4. Vinegar is added towards the end. Good luck and let me know how it turns out!

    ReplyDelete
  9. Hey Shireen, this turned out super-duper delicious. My boyfriend, who is one of the fussiest eaters and who usually sticks to the first helping, had three helpings! I served it with plain boiled rice.

    Went a bit easy on the chilles and served chilli oil on the side. Next time, will be more liberal with them.

    We went for Life of Pi in the afternoon, came home evening and I chopped all the veggies while enjoying some wine and cooked rice and chilli pork about half hour before we wanted to eat. In that sense, this is a really good recipe to make if you you want something fuss-free yet comforting.

    Thank you! Will definitely be making again.

    ReplyDelete
  10. @ Anyonymous: Thanks a ton for the feedback! Sounds fantastic and so glad to hear that you & your boyfriend loved the dish. Are you Zany by the way? Please do leave ur name next time, I'd love to get to know you! :-)

    ReplyDelete
  11. Hi Shireen, I am goan, but have never lived there, I love eating goan food, but have never seen it cooked, nor know any authentic goan home cooking recipes. I love food, period. So do my family. My husband (goan) told me that his mother used to make a pork dish that he says was chinese style, which she used to call hot and sour pork, (not vindaloo) unfortunately, she is no more, so I have been looking for something that sounded similar, I will try out your recipe for Easter, following our lenten veg season. Am also making a chicken roast for Easter. I follow another site for Mangalorean recipes, I like them, it is called mangaloreanrecipes.com. goanfoodrecipes.com is also a good site. Do you have any more ideas for a long leisurely Easter day menu? I would love to check them out. Thanks Louise

    ReplyDelete
  12. Hi Louise, thanks a ton for your lovely message. I haven't tried the hot & sour pork yet - but do intend to someday and I will definitely share that recipe as well soon. For Easter, why don't you try the roast chicken with bread & giblet stuffing? I am sure you will enjoy making & eating it too! Here's the link
    http://www.ruchikrandhap.com/2012/12/christmas-special-roast-chicken-with.html

    ReplyDelete
  13. Hi Shireen, I tried your Pork Chilli yesterday and it was a hit. The family relished it. All thanks to you. Can we prepare this same recipe using beef?

    ReplyDelete
  14. @ Anilda: Happy to hear that it was a hit :) You can prepare it using beef too but I guess beef being a tougher meat will take slightly longer to cook...unless you are using veal

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Wednesday, November 21, 2012

Pork Chilli

Contrary to what I thought, this time around life post delivery appears a lot easier than my first time. Being an experienced mom has helped a lot and the fact that I have additional pair of hands to help me at home. So now here I am, relaxed and checking mails and blogging during the evening hours, the cool breeze keeping my room well ventilated and mind free to type as I please. However, the sleepless nights have shut down my brains and I can't think of anything brilliant to write about, so let me quickly jump to this recipe. Thanks to dear Michelle Noronha whose recipe I mildly tweaked, here's my version of the Pork Chilli which can be aptly called as an Indo-Chinese dish.


Catholics in Mangalore get to eat such Indo-Chinese dishes during weddings and such occasions where the local caterer can whip up anything you fancy. Most of these dishes are so lip smacking good that you can rarely replicate them at home. Anyway, this recipe is not an attempt to recreate any such dish. I can say that it is a by product of my own experiment. It was part of the 'Chinese' food menu that Roshan & I created last month - (before I delivered - cuz I was simply dying to eat Chinese food). We kept it simple and satisfying. The recipe for Chicken Manchow soup has already been posted on the blog and I have one more recipe to follow. So do watch this space for the upcoming recipe. For now, I hope you try and like this dish!



Pork Chilli
Prep time: 20mins | Cook time: 20 mins | Serves 4

You Need:
  • 500gm pork thinly sliced 
  • 1 green & 1 red capsicum (bell pepper) deseeded and cubed * see notes
  • 2-3 green chillies slit (adjust to taste)
  • 4 medium sized onions cubed
  • 1 inch ginger chopped fine
  • 1 small pod garlic (about 10-12 small flakes)
  • a sprinkling of freshly ground pepper powder
  • 1 tbsp soya sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar (or regular white vinegar)
  • 1/2 tsp sugar
  • oil for frying
  • 2-3 tbsp chopped spring onion greens for garnishing
For the marination
  • 2 tbsp dark soya sauce
  • 1/2 tbsp green chilli paste/sauce (adjust to taste)
  • 1 tbsp ginger garlic paste
  • salt to taste
Method:
1. Marinate the pork with salt, ginger garlic paste, 1 tbsp soya sauce and the green chilli sauce/paste and keep aside at least for an hour.
2. Heat oil in a wide heavy bottomed pan or skillet and fry the slit green chillies, chopped ginger and garlic lightly and then add the marinated pork slices and fry till golden brown on both sides.
3. Add approx 1 cup of water and cook covered on a medium flame till the pork is tender. In the meanwhile spread out the cubed onions and capsicums on a microwave safe plate, drizzle some oil over them and microwave on High (100% power) for 3 minutes. Remove and keep aside.
4. When the pork is cooked add the remaining soya sauce, chilli sauce if required, sugar, sesame oil, pepper powder, vinegar and mix well. Add the microwaved onions and capsicum, mix and cook on a medium high flame for just a minute.
5. Turn off the flame, garnish with spring onion greens and serve along with fried rice.

Note:
Instead of red and green bell peppers/capsicums you may use both green ones or as desired.
If you require gravy for the pork, then dissolve approx 1 tsp cornflour/cornstarch in 3/4th cup of warm chicken stock (or 1 stock cube dissolved in water) and pour this into the pork. Adjust the thickness/consistency of the gravy accordingly - This is just an approximation, not absolute measurement - please use your judgement here.

14 comments:

  1. hey I was going to post my recipe but yeah the year 2020 has not come yet heheh :) looks good shireen!

    ReplyDelete
  2. Will try out this dish with mutton, tempting dish.

    ReplyDelete
  3. Wow I love pork but I cant cook at home since my husbnd n my bro dont consume it...so tempted to try

    ReplyDelete
  4. Hi Shireen, thanks for trying this recipe, now the next time I want to make pork chilly i'm going back to your recipe ;-) Btw my mai makes an awesome pork chilly too.

    ReplyDelete
  5. Dear Shireen,

    So tempting that I plan to make this on Sunday, have already placed an order for the pork!

    I have one question. I don't use microwave so is it okay to add the onions and green peppers say five minutes before the end of cooking?

    Zany

    ReplyDelete
  6. Hi Zany, yes you can simply saute the bell peppers and onions till they go limp...the idea is to partially cook them so that they are not too raw and neither overcooked...just a bit crunchy, that's all. The microwave helps to do just that quickly.

    ReplyDelete
  7. Okay so have marinated the pork (24 hours advance which the recipe doesn't call for I know).

    My question is: when do I add the vinegar?

    Looking forward to this tomorrow :-). Will definitely post a feedback.

    Zany


    ReplyDelete
  8. Zany! I have updated step#4. Vinegar is added towards the end. Good luck and let me know how it turns out!

    ReplyDelete
  9. Hey Shireen, this turned out super-duper delicious. My boyfriend, who is one of the fussiest eaters and who usually sticks to the first helping, had three helpings! I served it with plain boiled rice.

    Went a bit easy on the chilles and served chilli oil on the side. Next time, will be more liberal with them.

    We went for Life of Pi in the afternoon, came home evening and I chopped all the veggies while enjoying some wine and cooked rice and chilli pork about half hour before we wanted to eat. In that sense, this is a really good recipe to make if you you want something fuss-free yet comforting.

    Thank you! Will definitely be making again.

    ReplyDelete
  10. @ Anyonymous: Thanks a ton for the feedback! Sounds fantastic and so glad to hear that you & your boyfriend loved the dish. Are you Zany by the way? Please do leave ur name next time, I'd love to get to know you! :-)

    ReplyDelete
  11. Hi Shireen, I am goan, but have never lived there, I love eating goan food, but have never seen it cooked, nor know any authentic goan home cooking recipes. I love food, period. So do my family. My husband (goan) told me that his mother used to make a pork dish that he says was chinese style, which she used to call hot and sour pork, (not vindaloo) unfortunately, she is no more, so I have been looking for something that sounded similar, I will try out your recipe for Easter, following our lenten veg season. Am also making a chicken roast for Easter. I follow another site for Mangalorean recipes, I like them, it is called mangaloreanrecipes.com. goanfoodrecipes.com is also a good site. Do you have any more ideas for a long leisurely Easter day menu? I would love to check them out. Thanks Louise

    ReplyDelete
  12. Hi Louise, thanks a ton for your lovely message. I haven't tried the hot & sour pork yet - but do intend to someday and I will definitely share that recipe as well soon. For Easter, why don't you try the roast chicken with bread & giblet stuffing? I am sure you will enjoy making & eating it too! Here's the link
    http://www.ruchikrandhap.com/2012/12/christmas-special-roast-chicken-with.html

    ReplyDelete
  13. Hi Shireen, I tried your Pork Chilli yesterday and it was a hit. The family relished it. All thanks to you. Can we prepare this same recipe using beef?

    ReplyDelete
  14. @ Anilda: Happy to hear that it was a hit :) You can prepare it using beef too but I guess beef being a tougher meat will take slightly longer to cook...unless you are using veal

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)