FKCA

Pork Chilly
By Dr. Anitha Gomes, Bangalore.

Ingredients:

1Kg Pork.
1 tbsp ginger-garlic paste
1 sp vinegar
¼ bottle soya sauce
little red food color
4 onions
10 green chilies
1” ginger
½” pod garlic
1 piece cinnamon
few cloves
2-3 cinnamon leaves
½ kg capsicum
½ bottle hot & sweet tomato-chilly sauce.

Method:

1) Marinate the meat for 3-4 hrs. with ginger garlic paste, salt, vinegar, soya sauce (¼ bottle) & red color.

2) Fry the meat in a deep bottomed pan without oil till all its water evaporates & only oil is left. Remove the meat from the pan.

3) Now fry in this oil the cut onions (4 onions cut in cube shape), 10 green chilies, 1 inch ginger, ½ pod garlic, cinnamon, clove, cinnamon leaves. Fry till onion becomes soft (pink color). Then add to this ½ kg capsicum (cut it in length wise). Fry till it becomes soft. Add to this fried meat, hot & sweet tomato chilly sauce (½ bottle), salt as per the taste & keep it on a low flame stirring occasionally till it cooks.