A few years ago i used to frequently visit China but could never muster up the courage to eat in an Authentic Chinese restaurant. It was always a McDonald’s or a Pizza Hut or an Indian joint. I had heard and read so much about Chinese eating houses being notorious for serving up dog meat that i could not find myself setting foot in a Chinese restaurant in China.
This was such a misconception. Not all Chinese restaurants in China serve dog meat, in fact quite a few of them serve meats which are common to the rest of the world. A local told me about this little place and i was thrilled.
I let myself be completely ruled by my curiosity for foreign cuisine and my love for the same and ventured into this little Chinese eatery on a busy intersection in Guangzhou. No one there spoke a word of English but had pictures of prepared food on the menu so i ordered a Chilli Pork and Noodles with Egg. All the Chinese customers and staff were staring at me like as if i was from Mars. I guess no Indian had ever eaten at their place.
The food came quickly and was DELICIOUS! I was so happy! I had eaten authentic Chinese Food in China cooked by a real Chinese person and i loved it! I never did forget that Chilli Pork. It was the best i had ever eaten and it brings me great joy to share the recipe with you!
Ingredients for Four Servings:
Pork – 500 Grams Chunk
Garlic – 8 Cloves Finely Chopped
Ginger – 1/2 Inch Piece Finely Chopped
Green Chillies – 4 Chillies Slit in Half Lengthwise
Capsicum – 1 Medium Chopped into Bite Size Rectangles
Spring Onions/Green Onions – 1 Leek Chopped into 2 Inch Pieces
Soy Sauce – 4 Tablespoons
MSG – 1/4th Teaspoon
Salt – 1/2 Teaspoon
Sugar – 1/2 Teaspoon
Corn Starch – 2 Tablespoons
Water – 3 Tablespoons
Cooking Oil – 5 Table Spoons
Prep for Chilli Pork:
Boil the Chink of Pork in a Pressure Cooker for 20 Minutes on a medium high flame.
In the meantime finely chop the Ginger and Garlic, chop the Spring Onions and Capsicum.
Once the Pork is boiled check and see if it has been cooked through and through. If it has then slice the Pork into 2 inches long and 1.5 inches broad pieces and set aside. Reduce the stock from boiling the Pork to about 1/2 a cup.
Place your wok on the stove with a medium high flame. Add add the Chopped Ginger and Garlic, half the sliced Chillies and sauté till fragrant. Do not brown.
Add the reduced Pork Stock to the wok now and turn heat up to high. Add the Soy Sauce, Salt, MSG and Sugar now. Stir well and bring to a rolling boil and immediately add the copped Capsicum and remaining Chillies. Add the Pork Slices and stir continuously. Reduce the flame to medium high. Taste and adjust seasoning and Soy Sauce if need be.
Once the stock has evaporated to about half, quickly mix the Corn Starch with the Water and add immediately to the wok. Stir well and bring flame up to high. Coat the meat well with the glossy gravy and turn off the heat once the Corn Starch thickens to desired consistency. Add Spring Onions. Stir well and serve.
Your Chilli Pork is done and there you have it! Just like i did in Guangzhou some years ago! The bet Chilli Pork Chinese Style Ever!
Useful Tip: Using the Pork Stock adds tremendous depth in flavor which is impossible for water to bring about.
Enjoy with Steamed Rice or Fried Rice or Noodles! All will taste exquisite with this recipe!
I sincerely do hope that you will make this recipe and relish such a truly fantastic Chinese recipe!
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.I know the photograph used in this post does not do justice to how awesome the Chilli Pork actually looked. My apologies for the same. The rising steam from the bowl made the entire image look blurred and i was feeling so hungry after cooking! There was no more Chilli Pork to re-shoot after eating as it disappeared in seconds after serving ! So i had to make do with this pic!