If you talk about Indo-Chinese the first thing that comes in my mind is Chili chicken, specially in Mumbai every corner on the streets we have these small stalls or Carts they make the most delicious chicken chili for a affordable price.
I really love the way they toss around the ingredients in those huge woks and in Minutes your chicken chili is ready to eat….
Today Made my version of Drunken Chili Pork, as my first attempt was with chicken and it turned out great & few of my friends appreciated the recipe, so I wanted to try it in Pork.
250 GMs boneless Pork Belly
Salt to taste
1/4 spoon black crushed pepper
1/2 Teaspoon spoon white Vinegar
1 Tablespoon of dark soy sauce
1/2 Medium Onion Diced
1 Tablespoon of Garlic chopped
1 Teaspoon Ginger chopped (or paste)
1 Teaspoon of Oyster sauce (optional) I ❤️ it
1 Tablespoon of corn flour mixed in 4 tablespoons of water.
1 Cup of Red wine Preferably sweet
Add the raw pork pieces in a wok on high heat with no oil, add salt to taste and vinegar, and keep frying upto 10 mins, remove & discard the oil released from the fat.
Keep the pork pieces in the same wok on medium flame and the diced onions sauté for 2 mins, add the garlic and ginger and mix well for another 2 mins.
Add the soy sauce, oyster sauce and vinegar and all the crushed pepper.
As soon as the sauces sizzle add the sweet wine and allow it to cook for 20 mins or till it’s fully cooked.
Add the cornstarch slurry and mix well.
No marination required for this particular dish
If you do not prefer alcohol, a cup of water will do the job for you.