The Chilli Pork I usually prepare is either the Kerala-style preparation, or the Chinese-style dish. But, this one is different and rather eclectic. This recipe makes use of three kinds of chili — actually four because the Kashmiri Chilli lends it its colour. The highlight are the bhut jolokia chillies. One whiff of these chillies after they have been ground, and you can understand why the Indian Army used it to develop a ‘chilli’ grenade. This preparation is simple, and all you need is lots of garlic, ginger and some mustard oil. I don’t use garam masala in this preparation and it’s super spicy. We usually have this curry with rotis or parathas, but this time we had it with Kerala Porotta. I think this recipe, if tweaked, will make an awesome pickle recipe, too.
Note: This dish is not for people who cannot tolerate spicy food. Omit the bhut jolokia if you can’t stand the heat. If you don’t have access to the chillies, use Tabasco, or Peri Peri. Habanero is a good option, too. Bird’s-eye chillies are a good option, but the bhut jolokia gives the dish a fantastic smoky flavour.
750g – Pork
2 – Bhut Jolokia chillies
2 tsp – Chilli flakes
2 tsp – Chilli powder
4 tsp – Kashmiri chilli
1 tsp – Turmeric powder
20 – Garlic cloves
1 – 2-inch long piece of ginger
3 – Onions
2 tsp – Mustard oil
1 tsp – Vinegar
Salt – To taste
* Pressure-cook the cubed pork with salt, 1 cup water and turmeric up to three whistles.
* Mince the garlic cloves and ginger using a mortar and pestle. I don’t like the ginger and garlic ground to a paste, so I ensure I get this done using my mortar and pestle. And it does make a difference to the way the dish tastes.
* Make a fine paste out of the bhut jolokia chillies and vinegar in a grinder.
* Add half an onion for this paste, because the small chilies might not grind smoothly otherwise.
* Heat the mustard oil in a pan and wait till it starts to smoke.
* Now, add the diced onions. After the onions soften, turn the flame to medium and add the minced ginger and garlic.
* Sauté till the garlic is golden and then add the bhut jolokia and onion paste.
* Sauté till the onion paste starts browning. Do the sautéeing over a low flame and add the chilli powder and chilli flakes.
* Add the cooked pork after 3 minutes of sautéeing the chillies together.
* Now, cook the pork with the chillies for 15 minutes.
Note: Add the stock reserved from cooking the pork for a thick gravy. Also, if the pork requires more cooking, add the stock and cook the pork further in the stock. If your pork has cooked perfectly, you need not cook it for 15 minutes with the spices. The meat I cooked needed 15 more minutes.
* After 15 minutes, switch off the flame and serve the pork curry with parathas, lemon wedge and onion rings. Squeeze some lemon over the pork — this is a must for this pork curry.
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