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Main Course

Chilly Pork

Kerala-style pork with its signature dark roast and crispy edges. The meat is first tenderised with spices, then dry-fried until each piece has a deep, caramelised crust that crackles when you bite in.

Ingredientsfor 4 servings

1 kg Pork
20 nos Green chillies slit lengthwise — deseeded
5 tbsp Oil
4 tbsp Soya sauce
2 tbsp Green chilli sauce
1 tbsp Garam masala
Salt, to taste
Ajino motto A pinch

Preparation

Step 1
Sprinkle a pinch of ajino motto on the raw meat and mix thoroughly.
Step 2
Pressure cook the meat without any water for about 10 minutes.
Step 3
Separate the meat and the broth.
Step 4
Heat 4 tbsp of cooking oil in a pan or a kadai.
Step 5
Fry this pressure cooked meat until it turns slightly brown.
Step 6
Set aside the fried meat.
Step 7
Fry the green chillies in the leftover oil till they turn soft.
Step 8
Add the fried meat, soya sauce, chilli sauce, garam masala and salt.
Step 9
If preferred with a little gravy, then the broth can be mixed with a tsp of cornflour and should be cooked with the meat for about 5 minutes.
Step 10
Garnish with slit deseeded green chillies. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Chilly Pork

Ingredientsfor 4 servings

1 kg Pork
20 nos Green chillies slit lengthwise — deseeded
5 tbsp Oil
4 tbsp Soya sauce
2 tbsp Green chilli sauce
1 tbsp Garam masala
Salt, to taste
Ajino motto A pinch

Preparation

Step 1
Sprinkle a pinch of ajino motto on the raw meat and mix thoroughly.
Step 2
Pressure cook the meat without any water for about 10 minutes.
Step 3
Separate the meat and the broth.
Step 4
Heat 4 tbsp of cooking oil in a pan or a kadai.
Step 5
Fry this pressure cooked meat until it turns slightly brown.
Step 6
Set aside the fried meat.
Step 7
Fry the green chillies in the leftover oil till they turn soft.
Step 8
Add the fried meat, soya sauce, chilli sauce, garam masala and salt.
Step 9
If preferred with a little gravy, then the broth can be mixed with a tsp of cornflour and should be cooked with the meat for about 5 minutes.
Step 10
Garnish with slit deseeded green chillies. Serve hot.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.