24th November 2017

Pork Chilly Fry V. 2.

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.

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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.

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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.

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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.

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