This particular dish comes out of the kitchen of one of my brothers, Mr. Kaushik Banerjee, who also happens to be an ex-chef of Oberoi. Too reluctant to try though, I was completely bowled over by the perfect blend of aroma and taste of this particular edition of chilly pork.With the perfect combination of a subtle taste that keeps lingering on your taste buds and a strong oriental flavor that grows on you right through, this platter is enticingly capturing. Heavy on flavor and mild in taste, this is just perfect for every one who is chiefly non-vegetarian and prefers having a hearty bite. The best part is that the recipe holds true for chicken too!
Ingredients:
Pork- ½ kg
Capsicum- 1 cut into strips
Ginger-Garlic paste- 4 tbsp
Vinegar- 4tbsp
Red Hot Chilly Sauce- 4tbsp
Tomato Sauce- 4tbsp
Dark Soy Sauce- 2tbsp
Onions- 2 medium chopped
Sugar for caramelization
Salt to taste
Oil- 4tbsp
Procedure:
Marinate pork with ginger-garlic paste, vinegar, chilly sauce, soy sauce, tomato sauce and salt and leave it for an hour or two. Heat oil in a pressure cooker or a skillet with lid and add a spoonful of sugar. When it starts browning, add the chopped onions. Wait till it gets a nice brown color. Now mix the marinated pork. Add 1tbsp each of chilly sauce, soy sauce and tomato sauce and mix it well. Put 200 ml of water and cook in simmer for an hour. If you are cooking in a pressure cooker, leave it on for 5 to 6 whistles. Voila! You are ready to go.