Mangalorean Pork chilly is a spicy and typical side or starter dish which sends the taste buds racing. Much to my amazement, this dish is a signature manglorean / goan dish and the google search reflects that. There are definitely other references to Chinese and Bong variations. Chinese was a more sweeter variation. Sweet and meat do not go hand in hand for me.
One of the first time I tasted this amazing dish was my last trip to Mangalore and would highly recommend visiting Managala Bar, Mangalore. It serves and amazing pork chilly with a chilled beer with an amazing ambience. For more details there is a helpful zomato link below.
- 1 kg Pork
- 1 Green Bell Pepper or Capscicum
- 2- 3 medium onions
- 6 green chillies
- 3 tablespoons of ginger & garlic paste
- 6 flakes garlic
- 1 tsp bafat powder
- 1 tsp pepper powder
- 2 tablespoons soya sauce (Preferably Dark Soya Sauce)
- 1 tablespoon chilli sauce / schezwan sauce
- Vinegar (1 tablespoon)
- Optional : Garnish with spring Onion
What to do:
- If you have the luxury of a friendly butcher ensure the meat pieces are cut into small chunks or use the favourite words “curry pieces” and wash. (Some butchers will magically know what you need)
- After washing the meat, ensure the excess water is drained in the colander.
- Transfer it to a glass vessel and add add ginger garlic paste, salt and vinegar and let it marinate for 30 minutes at the max overnight. Marinating some food too long can result in tough, dry, or poor texture.
- After marination boil for 20 minutes adding very little water.
- Optionally, once the meat cools down, if needed slice pork further into thin slices and keep aside.
- In a pan with 3 tablespoons of oil, fry the thinly sliced onions, green bell pepper and green chillies and the flakes of garlic for 2 minutes. Once done keep aside.
- Now in the same pan, add sufficient oil for a shallow fry, (for those who are little lost – shallow fry means the oil / fat covers only the lower part of the food in contact with the vessel.). Fry till the meat slices are light brown on both sides. Ensure the meat is cooked while wrapping up this stage.
- Now it is time to bring everything together, in a seperate non stick vessel add the vegetables followed by the bafat powder, pepper powder and soya sauce and chilli sauce. Mix well. Cook on medium flame for 2 mins.
- Add the fried meat to this saucy mixture and let it cook for 5 more minutes.
- Optionally garnish with spring onion.