Authentic Chinese Chilli Pork is not as spicy as the Indianised masala version. This style is mostly followed at local Chinese restaurants in Mangalore like Hao Hao and Hao Ming. A relative of mine started a restaurant in Alake called 'Spices' back in the Nineties. He used to make this chilli pork based on the recipe of Hao Hao which was appreciated by most of the foodies. I got to know the ingredients from him a few years ago, though I had not tried preparing this dish before.
The other day we had a friend from Bahrain for dinner. He is calorie conscious and avoids fat rich food. Being a Konkani Christian, he is fond of pork but prefers lean pork meat. Not many pork vendors sell lean meat to individuals. They mostly supply them to Chinese Restaurants. I got very good fatless pork meat from a guy having cold storage near Urva Store on way to Kodikal and made this chilli pork specially for my friend, who gave me full marks!
Ingredients:
Pork lean meat - 500Gms
Salt and Pepper
Dark Soy sauce - 3 Tsp
Diluted White Vinegar - 2 Tbsp
Corn Flour - 2-3 Tbsp
Red Chilli paste - 1 Tbsp(Soak 20 long and 4 short chillies in warm water for 1 hour and then grind to a paste)
Spring onion bulb - 6 chopped
Spring onion shoot - 2 stalks cut into 1" pieces
Ginger Garlic paste - 2 Tsp
Green Chillies - 4-6 french cut
Onion - 1 Cubed
Capsicum - 1/2 diced
Sugar - 1 Tsp
Oil - 4 Tsp
Pork stock(Obtained from cooking pork meat) - 1 Cup
Method:
Pressure cook the meat with 1 Cup water till tender.
Cut into thin 1" slices with a cleaver knife.
Marinate with 1 Tsp soy sauce, 1 Tbsp vinegar, salt and pepper to taste for 2-3 hrs.
Heat 2 Tsp oil in a wok.
Apply corn flour to the marinated pork slices and shallow fry on high heat till golden.
Remove and keep aside.
Add remaining oil and fry chopped spring onion bulbs and red chilli paste till oil leaves the sides.
Add sugar and salt to taste, followed by the onion, capsicum and green chillies.
Stir fry on high heat, tossing frequently, so that the veggies are crunchy but slightly burnt.
Add little pork stock, soy sauce and the fried pork pieces.
Mix well to coat the pieces with the sauce.
Allow the sauce to get thick and dry.
Finally drizzle vinegar and garnish with spring onion shoot.
Serve as starter snack or with fried rice or noodles.
Pork lean meat - 500Gms
Salt and Pepper
Dark Soy sauce - 3 Tsp
Diluted White Vinegar - 2 Tbsp
Corn Flour - 2-3 Tbsp
Red Chilli paste - 1 Tbsp(Soak 20 long and 4 short chillies in warm water for 1 hour and then grind to a paste)
Spring onion bulb - 6 chopped
Spring onion shoot - 2 stalks cut into 1" pieces
Ginger Garlic paste - 2 Tsp
Green Chillies - 4-6 french cut
Onion - 1 Cubed
Capsicum - 1/2 diced
Sugar - 1 Tsp
Oil - 4 Tsp
Pork stock(Obtained from cooking pork meat) - 1 Cup
Pressure cook the meat with 1 Cup water till tender.
Cut into thin 1" slices with a cleaver knife.
Marinate with 1 Tsp soy sauce, 1 Tbsp vinegar, salt and pepper to taste for 2-3 hrs.
Heat 2 Tsp oil in a wok.
Apply corn flour to the marinated pork slices and shallow fry on high heat till golden.
Remove and keep aside.
Add remaining oil and fry chopped spring onion bulbs and red chilli paste till oil leaves the sides.
Add sugar and salt to taste, followed by the onion, capsicum and green chillies.
Stir fry on high heat, tossing frequently, so that the veggies are crunchy but slightly burnt.
Add little pork stock, soy sauce and the fried pork pieces.
Mix well to coat the pieces with the sauce.
Allow the sauce to get thick and dry.
Finally drizzle vinegar and garnish with spring onion shoot.
Serve as starter snack or with fried rice or noodles.
1 comment:
I want a LIKE button for this post, just like FB. :) Looks awesome, will try and let you know.
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