Pork Chilli - A Quick Indo-Chinese Side Dish

Winter is making its presence known here in Hyderabad.  The morning air is crisps, daylight is getting shorter, and the skin is already screaming aloud for more moisturising😒  Love winter but not so much the dry skin....the struggle is real. 

Anyhoo, todays recipe is my take on the beloved Pork Chilli with flavors that my family loves.  If you're trying it out, please adjust the hot, the sweet and the salty according to your preferences.  If you don't have Cooking Rice Wine Vinegar in your pantry, you can simply sub with natural white vinegar; however, I encourage you to keep a bottle handy because it adds so much depth to any chinese flavoured dishes like this and this.  In the coming days, I'll try to share quick fix dishes you can try out during the coming festive season.  Have a wonderful November!!

Ingredients

Garlic - 2 Tbsp, diced

Ginger - 2 Tbsp, diced

Onion - 1 medium sized, cut in half and then chopped up into 3 segments

Fresh Green Chilli - 5 pieces slit in half and quartered

Dried Red Chilli - 5 pieces, Torn in half, deseeded

Mixed Capcicum - 1 Cup, diced into bite pieces

Pork - 500g, precooked

Veg Oil - 2 Tbsp

Sauce

Soy Sauce - 4 Tbsp

Rice Cooking Wine Vinegar - 2 Tbsp

Ketchup - 2 Tbsp

Toasted Sesame oil - 1 Tsp

Method

Pressure cook the meat with a little salt, keep aside. (This can be done a day ahead or the same day, per your convenience).

Prepare the sauce by combining all the ingredients. Check for balance and keep aside. (If you don't have rice wine vinegar, replace it with 1 Tbsp natural white vinegar).

Heat a wok or kadai on full flame and add the vegetable oil. 

Once the oil starts smoking, add the ingredients one at a time. First, in goes the ginger. 

Once it's aromatic, add the garlic, stir it around a couple of times and add the onions. 

Stir fry until the onion gets some nice colour on the edges.

Now, add both the fresh and dried chillies. Stir fry for about a minute and then add the capcicum. 

Make sure to stir fry the capsicum until it crimps a little, then in goes the precooked pork.

Stir fry the pork for about 2 minutes and finally add the sauce. Stir and cook further for about 2 minutes, then cover the kadai/wok for half a minute (not more, else the capsicum will loose the crunch) so that the sauce will get time to simmer and the flavour permeate the meat. Stir and cook for another 2 minutes and then turn off heat.

Your spicy and mildly sweet chilli pork is done! If not serving immediately, let it cool uncovered until all the heat settles down.  Enjoy!!