There are many variations to this popular dish; pork chilli. The use of Asian condiments that one can readily find in their pantry simplifies the preparation, while simultaneously, enhancing the meat. Pork belly, sliced, marinated and rendered in its own fat is preferable than tenderloin. Though called "chilli", mild and balanced with a touch of sour, sweet and salt. Quick, easy to prepare and delightful to savour. The juicy, succulent pieces are perfect as a starter or side paired with rice or noodles.
Pork is high in protein, rich in many vitamins and minerals. Effective for the growth and maintenance of muscles. The fat content of pork is relatively high in saturated and monounsaturated fats. The latter consisting of oleic acid, a heart healthy essential fatty acid found in olive oil, associated with decreasing LDLs, thus lowering bad cholesterol. Eating pork in moderation as part of a balanced diet is key.
Pork is high in protein, rich in many vitamins and minerals. Effective for the growth and maintenance of muscles. The fat content of pork is relatively high in saturated and monounsaturated fats. The latter consisting of oleic acid, a heart healthy essential fatty acid found in olive oil, associated with decreasing LDLs, thus lowering bad cholesterol. Eating pork in moderation as part of a balanced diet is key.
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Pork Chilli
(Serves 6 or 8)
Ingredients:
1 kg pork belly
1/2 teaspoon pepper powder
2 tablespoons light soy sauce
1 tablespoon Sriracha or hot sauce
4 + 6 large cloves of garlic (chopped)
1 + 1 inches ginger (grated)
4 small red dried chillies
4 green onions (chopped, reserve some greens for garnishing)
1 tablespoon cornstarch dissolved in 1/4 cup water (for slurry)
Sauce
2 tablespoons tomato ketchup
1 tablespoon Sriracha or hot sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
Method:
Cut the pork belly into 1-inch slices. Wash, drain well, marinate with chopped 4 cloves of garlic, 1-inch grated ginger, soy sauce, Sriracha sauce and pepper powder. Set aside for 30 minutes.
In a bowl, mix the ketchup, Sriracha sauce, soy sauce, oyster sauce and rice vinegar.
Heat a wok, add the marinated pork slices rendering down the fat, while cooking the meat. When almost done, transfer to a plate reserving 2 tablespoons of fat.
Clean the wok, heat the reserved fat and fry the chopped 6 cloves of garlic, 1-inch grated ginger with red chillies. Mix in the green onions and when softened, stir in the pork slices and sauce mixture from the bowl. Bring to a boil then, drizzle the cornstarch slurry until sauce is thick and glossy.
Serve garnished with onion greens.
Note:
(Serves 6 or 8)
Ingredients:
1 kg pork belly
1/2 teaspoon pepper powder
2 tablespoons light soy sauce
1 tablespoon Sriracha or hot sauce
4 + 6 large cloves of garlic (chopped)
1 + 1 inches ginger (grated)
4 small red dried chillies
4 green onions (chopped, reserve some greens for garnishing)
1 tablespoon cornstarch dissolved in 1/4 cup water (for slurry)
Sauce
2 tablespoons tomato ketchup
1 tablespoon Sriracha or hot sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
Method:
Cut the pork belly into 1-inch slices. Wash, drain well, marinate with chopped 4 cloves of garlic, 1-inch grated ginger, soy sauce, Sriracha sauce and pepper powder. Set aside for 30 minutes.
In a bowl, mix the ketchup, Sriracha sauce, soy sauce, oyster sauce and rice vinegar.
Heat a wok, add the marinated pork slices rendering down the fat, while cooking the meat. When almost done, transfer to a plate reserving 2 tablespoons of fat.
Clean the wok, heat the reserved fat and fry the chopped 6 cloves of garlic, 1-inch grated ginger with red chillies. Mix in the green onions and when softened, stir in the pork slices and sauce mixture from the bowl. Bring to a boil then, drizzle the cornstarch slurry until sauce is thick and glossy.
Serve garnished with onion greens.
Note:
- For lean cut of meat, use some oil.
- No salt was used, replaced with sodium from the sauces.
