Pork Schezwan

A Mangalorean adaptation of the Indo Chinese Pork Schezwan is popularly served at weddings in Mangalore

Course Accompaniment

Cuisine Indo Chinese

Keyword Pork, Schezwan

Prep Time 20

Cook Time 20

Marinating time 2

Total Time 2 40

Servings servings

Calories 480kcal

Author Shireen Sequeira

Ingredients

For the marination:

1 kg boneless pork preferably without fat, thinly sliced into squares of approx 1 ½ inch each
3 teaspoons dark soy sauce
3 teaspoons cornflour cornstarch
salt to taste

Other Ingredients:

3-4 tablespoons of vegetable oil to fry the pork + 2 tablespoons
1 large onion diced (into large chunks and separated)
1/2 inch ginger finely chopped
8-10 fat cloves garlic minced
3-4 long red chillies Chinese / Thai or the non crinkly ones, not very spicy
1 green bell pepper capsicum, deseeded and cut into medium chunks
1 red bell pepper deseeded and cut into medium chunks
3 tablespoons of szechwan sauce see recipe for homemade schezwan sauce
2 tablespoons tomato ketchup
1-2 teaspoons sweet soy sauce or add 1-2 tsp dark soy sauce with tsp of sugar
3 teaspoons of dark soy sauce
3-4 teaspoons of cornflour cornstarch dissolved in half a cup of water (room temperature)
1 bunch of spring onions white bulb to be sliced thin, greens divided - some cut julienne and some sliced (rounds for garnishing)
salt to taste

Instructions

Wash and pat the pork slices dry. Marinate it with the rest of the ingredients mentioned under 'For the marination' for at least 1-2 hours (the longer the better)
Heat 3-4 tablespoons of oil in a heavy, wide based wok or frying pan fry the marinated pieces till the meat is cooked - make sure not to overcrowd the pan or else the meat will get steam cooked and release a lot of stock. If your pan is small, fry in batches.
Once the pork is fried, fry the cashew nuts in the same oil and keep aside.
Heat 2 tablespoons of oil in a heavy based, deep wok and fry the red chilies, garlic, ginger till the rawness goes away - on a medium heat. Next, increase the heat and add the spring onion whites and fry for about half a minute (make sure the oil is really hot at this point)
Add the diced onions and fry about a minute, add the spring onion whites and bell peppers and fry for about 2 minutes
Add the schezwan sauce, tomato ketchup, dark soy sauce, sweet soy sauce and stir for about a minute and then add the cornflour mixture, reduce the heat and simmer for about a minute.
Now add the spring onion juliennes and add in the fried pork, adjust salt to taste and simmer for about 3-4 minutes till the pork is mixed well with the sauce.
Garnish with roasted cashew nuts and spring onions and serve hot as a starter or accompaniment to fried rice or noodles.

Notes

This is a dry dish, if more gravy required, use meat or chicken of 1 cup and add additions 2 tsp corn floor mixed with little cold water just before adding the pork.

Nutrition