↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Pork Chilli

November 21, 2012

Pork Chilli

4
SHARES
XFacebook4PinterestPocketTelegramWhatsAppYummly
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.
Pin

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!

Pin

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.

4
SHARES
XFacebook4PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Mangalorean Recipes, Mutton Beef and Pork Tagged With: Bell Peppers, Capsicums, Chinese Recipe, Indo Chinese Cuisine, Pork, Pork Chilli, Pork Recipes, Simple Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sherman D'Souza says

    November 21, 2012 at 4:34 pm

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

    Reply
  2. Priya says

    November 21, 2012 at 7:41 pm

    Will try out this dish with mutton, tempting dish.

    Reply
  3. Suman Arthy says

    November 21, 2012 at 11:51 pm

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

    Reply
  4. Michelle Pinto says

    November 22, 2012 at 4:47 am

    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.

    Reply
  5. Anonymous says

    November 23, 2012 at 7:07 am

    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

    Reply
  6. Shireen Sequeira says

    November 23, 2012 at 7:53 am

    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.

    Reply
  7. Anonymous says

    November 24, 2012 at 4:50 pm

    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

    Reply
  8. Shireen Sequeira says

    November 24, 2012 at 5:13 pm

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

    Reply
  9. Anonymous says

    November 26, 2012 at 4:45 am

    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.

    Reply
  10. Shireen Sequeira says

    November 26, 2012 at 7:36 am

    @ 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! 🙂

    Reply
  11. kaleon says

    March 4, 2013 at 6:44 am

    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

    Reply
  12. Shireen Sequeira says

    March 8, 2013 at 5:47 pm

    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
    https://www.ruchikrandhap.com/2012/12/christmas-special-roast-chicken-with.html

    Reply
  13. anilda says

    November 27, 2014 at 3:58 am

    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?

    Reply
  14. Shireen Sequeira says

    November 27, 2014 at 6:20 am

    @ 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

    Reply
  15. Laviena DSouza says

    April 5, 2017 at 8:29 am

    Hi Dear …. what an easy recipe …. it turned out awesome… i tossed the capsi and onions on the tawa itself since i dont use olive oil… i prepare it last month but sorry to compliment you so late

    Reply

Primary Sidebar

Looking for Something?

Stay Connected

Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

Know More...

Trending This Week

  • Pepper Pork
  • Homemade Jamun Wine | Java Plum Wine
  • Soorn Sukhe – Yam Sukka Using Mangalorean Vegetable Powder
  • Chicken Lollipops
  • Vaingan Pudi Sagle ~ Konkani Style Stuffed Baby Brinjals
  • Bhuna Keema
  • Malvani Mutton Curry

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2023 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog