19th June 2018
RECIPE TICKER

Pork Chilly Fry V. 2.

Pork Chilly Fry

The recipe for Pork Chilly Fry V. 2. is a slight variation from the Goan preparation. It turns out yum and I do not even need to invite my three kids (hubby included) to the table. They are at it from the word go. The plates all cleaned up in 5 minutes! My five-year-old is so much in love with this dish that he demands for ‘Poke Chili Fly’ even if we are dining out at a vegetarian restaurant. (If you want to try another version, click here)

Serves: 4 to 5 Persons

Prep. Time: 30 Mins….

Cooking Time: 10 Mins…. (active) + 65 Mins…. (active)

Ingredients:

  • Boneless Pork– 750 gms..
  • Cinnamon – 2 inch stick
  • Cloves – 8
  • Peppercorns – 12
  • Turmeric Powder – ½ tsp.
  • Ginger-Garlic Paste – 1 tsp.
  • Ginger (finely chopped) ½ tbsp.
  • Garlic (finely chopped) – 2 tbsp.
  • 8 to 9 Meal Sauce – 2 tbsp.
  • Soya Sauce – 1 tsp.
  • Tamarind – a small ball soaked in 100 ml. hot water
  • Onions (sliced) – 4 medium
  • Green Chillies (cut slanted) – 3
  • Bell Peppers (green, red, yellow – cubed) – ½ each
  • A pinch of sugar
  • Sea Salt – 1 ½ tsp.
  • Oil – 2 tbsp.

pork-chilly-fry02

Step 1:     Marinate the pork with the 1 ½ tsp. salt and leave it in the refrigerator overnight.

Step 2:     Remove from the refrigerator, the next day. Apply ginger-garlic paste to the meat and leave aside for 20 minutes.

Step 3:     Take the meat in a pan, add the cinnamon, cloves, peppercorns. Add 1 ½ cup water. Cover and boil on low heat till tender (40 to 45 minutes)

Step 4:     Remove the pork from the stock and set aside. Strain and reserve the stock.

Step 5:     Cut the meat into cubes or slices (as desired). Immerse the pieces in the stock so that they do not dry out. You can leave it in the stock for a few hours until you are ready to cook further.

pork-chilly-fry01

Step 6:     Heat the oil in a pan. Add the ginger, garlic, green chillies and sauteé for 2 to 3 minutes so that the flavours of the aromatics are infused in the oil.

pork-chilly-fry03

Step 7:     Next, throw in the onions and sauteé for 2 minutes. Drain the pork and add to the pan. Stir well. Add 2 tbsp. of stock and the tamarind pulp (strained). Cover and cook on low heat for 10 minutes.

Step 8:     Add the 8 to 9 sauce, soya sauce and the peppers. Cook covered on low heat for a further 10 minutes.

Step 9:     Open the lid and cook over high heat while stirring in between, till the sauce thickens to your liking. Season with salt if needed.

 pork-chilly-fry05

4 Comments

  1. I think your recipe looks good enough but as a blue blooded Goan, I don’t believe that artificial flavors should be used in Goan cooking. Stock cubes are considered artificial flavors. The spices used should give you the right flavors.
    This is just my opinion

    • At the outset you must consider that you are not the only blue blooded Goan around.

      This recipe does not use stock cubes as you have mentioned but it uses sauces. This is a restaurant style preparation. You really should read the Head Notes.

      Also, if you are interested we do have a blue blooded version. It’s here >> https://www.bigfattummy.com/2017/10/pork-chilly-fry-1/

      You are entitled to your opinion but please research before you comment. Thank You and I hope you’ll keep visiting. No Hard Feelings !

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