Tuesday, March 15, 2011

Thai Chili Pork

Another recipe which is Thai style with little Indian touch, because I needed more kick in spicing up the recipe with all the different kinds of pepper incorporated in the pork. Pepper and pork make a good combination, it does not matter what kind of pepper you are using. I used almost all the kinds of peppers, like powder, chili forms. I also used red skin potatoes to it.
This recipe can be served with steamed rice or parathas.

5-6 Thai Red Chilies (Red Chili Peppers)
1 medium sized onion cubed
1/2 Red Bell Pepper cubed
1 small Red Skin Potato cubed
1 tbsp White Pepper powder
1 tbsp Black Pepper powder
1 bunch Green Onions chopped (keep the white part separated from green)
Salt to taste
2 tbsp Sesame Oil

For Marination:
2 lbs Pork cubed
1 tsp Chili powder
1 tsp Curry powder
1 tbsp Black Pepper powder
2 tbsp Crushed Ginger and Garlic
Salt to taste

1. Marinate the pork well over night or for about 4-5 hrs.
2. Heat a wok on medium high heat, add the pork pieces without the marinated liquid.
3. Sear the pork on all sides. Make sure you do it in batched, try not to over crowd.
4. Remove the pork on to a plate.
5. In the same wok add all the pork and cook on medium heat adding all the marinated liquid and cook it 3/4 for about 40 mins to an hour covered with a lid.
6. When the pork is 3/4 th cooked add the red skin potatoes and cook again covered.
7. Make sure all the water is absorbed, if you still have some gravy then cook the pork on high flame without any lid over it and stirring it occasionally making sure it does not burn in the bottom.
8. Remove the pork to a dish.
9. In the same wok add sesame oil and when it's warm add all the ingredients except the green part of the green onions and saute them for about 3-4 mins.
10. Now add the cooked pork and toss all together so that they will mix well.
11. Now off the flame and garnish with the green onions and serve hot.