Our fascination with pork continues and at present, I am in an experimental mode :) I have tried most of the traditional pork recipes from Goa and Mangalore; perhaps, Pork Sorpotel being the only major omission as of now. This recipe has its basis in one of the Indo-Chinese recipes for chicken that I have in my collection. Well, with all the changes that I have made here, it does not resemble the original much.
The addition of red and yellow peppers that are beneficial from health point of view makes the dish vividly colourful. The marination and overnight refrigeration of cooked pork makes it succulent and absorb the essence and flavour of the sauces and other ingredients.
This pork goes well with mixed fried rice and noodles. Try it out!
Preparation time - 15 minutes + 1 hour of marination
Cooking time - 50 minutes
Ingredients :
Pork - 1 kg, cut into medium size pieces
Red peppers - 1, diced
Yellow peppers - 1, diced
Ginger julienne -1 tbsp
Garlic - 8 flakes, finely chopped
Onions 2 medium size, diced
Star anise - 2, full
Groundnut oil - 5 tbsp
For the marination :
Dry ginger powder - 1/2 tsp
Brown sugar - 3 tbsp, powdered
Black pepper powder - 1/2 tsp
Kashmir red chili powder - 2 tsp
Salt - to taste
For the sauce :
Soya sauce - 1 3/4 tbsp
Black bean sauce - 3/4 tbsp
Chili oil - 1 1/2 tsp
Tomato sauce - 3 tbsp
Chinese rice vinegar - 1 tbsp
Method :
1. Marinate the meat with the dry ginger, brown sugar, black pepper and Kashmir red chili powders and salt. Mix well. Keep it refrigerated for an hour.
2. In a bowl, mix all the sauce ingredients well. Keep aside.
3. Heat 1 1/2 tbsp of oil in a pressure cooker. Add the marinated meat along with 1/3 cup of water. Also, add 1/2 the quantity of the prepared sauce. Mix well. Close the lid and cook on high heat for 4 whistles and simmer and cook for 20 minutes. Here, I cooked the meat and refrigerated it overnight, as the meat cooked and kept overnight taste well.
4. When the cooked meat comes to room temperature, heat the remaining oil in a deep bottomed pan, add the star anise and stir slowly till you get the aroma.
5. Add the onions, ginger and garlic, stir well. When the onions become translucent, add the remaining prepared sauce and stir well.
6. Add the cooked meat along with the juices, mix well. Cook opened till all the liquid is absorbed and the gravy is thick. Add the diced peppers and mix well.
7. Cook for 4-5 minutes stirring continuously so that it doesn't get stuck at the base. Now the pork will be a dry one.
8. Transfer it to a serving bowl. Serve hot.
Comments
Post a Comment