1 kg boneless pork
12garlic cloves chopped
2 inch ginger finely chopped
1 tsp pepper powder
2 tsp bafat powder
4 green chillies slit
4 bay leaves
2 cinnamon
1 star anise
6 cloves
salt to taste
For the stir fry
1 tbsp oil
10 garlic cloves
1 onion chopped big
1yellow and red capsicum cut lengthwise
1tbsp vinegar
1tbsp soya sauce
1tbsp tomato chilli sauce
Method:
Mix all the above well, do not add any water, close the lid and pressure cook for one whistle and put off the flame. After fifteen minutes open the lid and check if the meat has been cooked. (If the meat is still hard, close the lid and pressure cook for another whistle ) If the the meat is tender and can be easily cut, remove only the meat and keep it separately. Cook the sauce in the cooker with the lid open until most of it is absorbed and the sauce thickens until about 1 cup remains. Add it to the meat.
Stir Fry:
Heat 1tbsp oil in a big kadai and fry 10 garlic cloves chopped until it slightly fades. Remove the bay leaves, cinnamon, star anise and keep it aside. Add the meat and stir fry well until it’s dry. Add 1 chopped onion, and saute. Add one yellow and red capsicums cut lengthwise. Sauté, add 1 tbsp soya sauce, 1tbsp tomato sauce, 1tbsp vinegar, if required add chilli powder and salt and saute for three minutes until done. Pork chilli is now ready. Goes well with fried rice.
Lyn's Kitchen 