Recipe by Chrysl Castelino
Ingredients:
1 kg pork (preferably boneless)
4 large onions (cut into cubes & separate the petals)
4-5 spring onions (leaves cut diagonally & the bulb roughly chopped)
2 inch ginger (cut into julienne)
2 whole pods of garlic (cut into julienne)
3-4 star anise
2 tbsp tomato ketchup
1 tbsp soya sauce
2 tbsp Schezwan sauce
1 tsp chilli powder
2 tbsp oil
For marination
2 dry red chillies (byadgi)
1/2 tsp haldi powder
1/2 tsp salt
1 tbsp vinegar
1 inch ginger (crushed with skin)
3-4 cloves of garlic (crushed)
1 inch cinnamon
3-4 cloves
5-6 pepper corns
Steps:
Notes:
After 1 whistle, cook on low flame for 15 minutes, wait for 1 more whistle and turn the gas off. Open the cooker and check; if the meat is still a bit raw, cook for 5 minutes more.
The sauces already contain salt, so adjust salt accordingly. I only add salt once when marinating.
Ingredients:
1 kg pork (preferably boneless)
4 large onions (cut into cubes & separate the petals)
4-5 spring onions (leaves cut diagonally & the bulb roughly chopped)
2 inch ginger (cut into julienne)
2 whole pods of garlic (cut into julienne)
3-4 star anise
2 tbsp tomato ketchup
1 tbsp soya sauce
2 tbsp Schezwan sauce
1 tsp chilli powder
2 tbsp oil
For marination
2 dry red chillies (byadgi)
1/2 tsp haldi powder
1/2 tsp salt
1 tbsp vinegar
1 inch ginger (crushed with skin)
3-4 cloves of garlic (crushed)
1 inch cinnamon
3-4 cloves
5-6 pepper corns
Steps:
- Wash the pork well and cut into big chunks.
-
Marinate with all the marination ingredients for at least and hour.
- Add 1/2 cup water and pressure cook till the meat is tender. Do not over cook. (see notes)
- Cool the meat, slice it and keep it aside.
-
Remove all the spices from the stock and reduce the stock from the cooked meat to half the quantity and keep it aside.
- In a large non stick vessel, heat oil. Add the star anise, ginger, garlic and half the onions. Fry on high flame for 3-4 minutes.
-
Add the sliced pork and fry for about 10 minutes.
- Meanwhile, in a bowl, add the ketchup, soya sauce, schezwan sauce, and chilli powder. Mix well to form a thick paste.
- Add the paste to the pork and mix well.
- Add the reduced stock and boil. Once the sauce starts to thicken, add the rest of the onions. Adjust salt and spice now, if needed.
- After the entire sauce has thickened and coated the meat well, add the spring onions.
- ENJOY!
Notes:
After 1 whistle, cook on low flame for 15 minutes, wait for 1 more whistle and turn the gas off. Open the cooker and check; if the meat is still a bit raw, cook for 5 minutes more.
The sauces already contain salt, so adjust salt accordingly. I only add salt once when marinating.