September 27, 2012

Chili Pork Fry

A random experiment in the kitchen brought forth this dish. For me, pork always means a gravy type. For the first time, I experimented on something different and am quite pleased with the outcome. We are a lot into spicy food so did not mind the fiery peppery taste of this meat. If given a choice, my husband would prefer it spicier but we stuck to this milder version instead. It goes well with a variety of rice items and not so much with Indian breads.
You will need :
Pork - 1 Kg
Ginger chopped - 2 inches
Garlic chopped - 6
Red Chili Powder - 1 1/2 tsp
Big Onion chopped - 2
Big Capsicum squared- 1 ( I mixed half of both red and yellow capsicums )
Black pepper powder - 1 tsp
Green chilies chopped - 4
Soya Sauce - 2 1/2 tbsp
Salt to taste
Marinate the pork in salt, chili powder, ginger and garlic and set aside for about an hour.
Pressure cook the meat with no water for about 10 to 15 minutes or until well cooked.
Once cooked, remove about 3 tbsp of the pork oil into another wok.
Saute the chopped onions and green chilies in the oil until the onions are transparent.
Add the cooked pork into it after removing the excess oil.
Add the soya sauce and fry the meat with the onions for about 10 minutes.
Add the capsicums during the last 5 minutes of the frying time and saute it along with the pork.
Serve hot with some potatoes fried by the side.


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