Goa's rich cultural heritage, shaped by Portuguese colonial rule, is evident in its love for pork. A staple protein in traditional and festive Goan dishes. Pork chilli fry is a beloved favourite in many Goan households. Though there are many variations to preparing this dish, here is an easy one. Boneless pork pieces are marinated in a blend of spices and stir fried to perfection. The savoury flavour complements the tender meat beautifully. Tempting and delicious, this dish can be served as an appetizer or a side with rice or bread.
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 fat. The latter is 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 fat. The latter is 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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Quick & Easy Goan Pork Chilli Fry
(Serves 6)
Ingredients:
1/2 kg pork belly
1 bay leaf
2 cinnamon sticks (1.5-inches each)
4 green cardamoms
6 cloves
1/2 teaspoon pepper powder
6 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1 large onion (sliced)
1 green bell pepper (sliced)
6 to 8 small red dried chillies
2 tablespoons vinegar
salt
Method:
Cut the pork belly into 1-inch slices. Wash, drain well, marinate with garlic, ginger, pepper powder and salt. Cover and refrigerate to marinade for 30 minutes or longer.
In a skillet, transfer the meat along with the rest of the spices. Rinse the marinade bowl with very little water and add to the skillet. Cover and cook on medium heat until meat is tender with all the moisture absorbed. Ensure to stir occasionally during the cooking process.
Once the mixture is dry, add the onion slices and continue to cook on medium heat for few minutes until tender-crisp. Check for seasoning and sprinkle some salt, if needed. Incorporate the bell pepper slices and combine well. Cook for a minute and shut off the flame. With the residual heat, the pepper slices will soften slightly and retain their colour.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Quick & Easy Goan Pork Chilli Fry
(Serves 6)
Ingredients:
1/2 kg pork belly
1 bay leaf
2 cinnamon sticks (1.5-inches each)
4 green cardamoms
6 cloves
1/2 teaspoon pepper powder
6 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1 large onion (sliced)
1 green bell pepper (sliced)
6 to 8 small red dried chillies
2 tablespoons vinegar
salt
Method:
Cut the pork belly into 1-inch slices. Wash, drain well, marinate with garlic, ginger, pepper powder and salt. Cover and refrigerate to marinade for 30 minutes or longer.
In a skillet, transfer the meat along with the rest of the spices. Rinse the marinade bowl with very little water and add to the skillet. Cover and cook on medium heat until meat is tender with all the moisture absorbed. Ensure to stir occasionally during the cooking process.
Once the mixture is dry, add the onion slices and continue to cook on medium heat for few minutes until tender-crisp. Check for seasoning and sprinkle some salt, if needed. Incorporate the bell pepper slices and combine well. Cook for a minute and shut off the flame. With the residual heat, the pepper slices will soften slightly and retain their colour.
Serve hot.
Note:
- No oil was used. Pork cook in its own fat.
- Instead of vinegar, use a cup of tamarind water to rinse the marinade bowl. Include 5 dried kokum petals too.