Recipe Posts – Food Blog by Richard Harris Soans https://thelittlechefinme.com Fri, 20 Aug 2021 10:16:24 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Recipe Posts – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 Prawns Nasi Goreng Indonesian Fried Rice https://thelittlechefinme.com/myrecipe/prawns-nasi-goreng-indonesian-fried-rice/ https://thelittlechefinme.com/myrecipe/prawns-nasi-goreng-indonesian-fried-rice/#respond Fri, 20 Aug 2021 07:30:10 +0000 https://thelittlechefinme.com/myrecipe/egg-chicken-fried-rice-copy/

Main Description.

Nasi Goreng is distinguished from other Asian fried rice recipes by its aromatic, earthy and smoky flavours

 Nasi goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before.

I prefer the Prawns Nasi Goreng over Chicken or beef, so here i bring to you My Favorite Prawns Nasi Goreng.

INGREDIENTS

  • 250 GMs Medium Sized Prawns (deshelled)

    3 Tablespoons dark soy sauce

    1/4 Teaspoon Black Crushed Pepper Powder

    Salt to taste

    2 Tablespoon Ready made Shrimp Paste or Sambal

    2 Tablespoons Oil

    2 beaten eggs

    1 Egg cooked sunny side up 

    7 Garlic Cloves Minced

    1 Tablespoon Salted Butter

    1 Large Bowl Leftover refrigerated any white Rice

    100 GMs Vegetables of your choice

    (French beans, Carrots, Green peas)

Serves
People

Instructions

  • 01

    In a very high preheated wok, add the oil as soon as the oil heats up, add butter and allow it to melt, add the deshelled prawns and fry it for 2 mins each side, once the prawns are cooked fried remove and keep aside, in the same wok add Chopped Garlic and fry it for a minute or two, till garlic flavours gets infused in the oil and do not brown them.

  • 02

    add the beaten eggs and do not over cook the scrambled eggs, add the left over cooked rice and mix well.

  • 03

    add the Vegetables and cook for 2 mins and do not over cook

  • 04

    mix the sugar with soy sauce and add it to the wok on the side of the wok, the sauces need to sizzle and burnt slightly, to get the right flavours.

  • 05

    add  shrimp paste or sambal toss and mix nicely, finally add the Chopped Spring onions for garnishing.

    cook an egg sunny side up, add little salt & pepper, place it on the rice, your perfect Prawns Nasi goreng is ready to eat. 

Tips
  • Always allow the sauces like vinegar and soy sauce to burn, so try pouring the sauces on the side of the pan or wok, so that the sauces sizzle and burn from the side heat, and then mix the rice which is placed at the centre accordingly.

  • Avoid using regular onions or mushrooms or any other vegetables that leave water, it will definitely make your Fried rice moist….

  • Make sure the rice is left over and refrigerated one day prior in the refrigerator Or else your fried rice can get moist if you use fresh rice.

  • Vegetarians can skip the Prawns and add Vegetables of your choice
  • Non Vegetarians can add chicken, lamb, beef or Calamari.
  • Check the video Recipe on my Youtube Vlog if you have any questions.
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Red Thai Chicken Panang Curry https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/ https://thelittlechefinme.com/myrecipe/red-thai-chicken-panang-curry/#respond Mon, 09 Aug 2021 04:18:49 +0000 https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry-copy/

Main Description.

Thai Red Curry

The base Thai red curry paste is traditionally made fresh with mortar and simple kitchen tools,  and it remains moist throughout the preparation process. The red coloring is  derived from dry red Chilies  Thai red curry pastes are readily available in super markets, which have a shelf life span for up to 2 years, Make sure you get a nice brand, which makes life easier.

 

 
 

Ingredients

  • 150 Gms Boneless Chicken Thighs (cut into bite sizes)

    2 Red Chilies 

    1 Tbsp Chopped onions.

    1 Tbsp Spoon Galangal (Thai) Ginger Chopped

    1 Tbsp Chopped Garlic 

    2 large Stalks of Lemon Grass roughly cut

    1 Tsp of Roughly Chopped Spring Onions

    5 Kaffir Lime Leaves

    salt to taste

    1/2 Tsp Crushed Black Pepper Powder

    1 Tbsp Fish Sauce

    2 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)

    100 Gms Mushrooms

    100 Gms Zucchini

    100 Gms Broccoli 

    3 Tbsp  Red Thai Curry Paste (Ready made)

Serves
People

Instruction

  • 01

    In a Heated Frying Pan, add coconut oil, as soon as the oil is hot, add the Chicken pieces and fry them for two mins on high heat, add salt to taste and black peppers, move the chicken pieces on the one side of the pan.

  • 02

    In the same Pan, add Chopped onions and fry for 1 minute, add Ginger and Garlic, fry for 2 mins, Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 to 3 mins, add the Kafir lime leaves, Lemon Grass stalks, and cook them for 3 to 4 mins, add the Red Curry Paste, fry and mix for 1 min 

  • 03

    Add the  coconut milk and bring it to a boil, and keep mixing and make sure the lumps are not formed, cook for 3 to 4 mins max, add the red chilies and spring onions for garnishing, finally add the fish sauce and further cook for 2 mins.

Tips
  • Make sure you do not over cook the Chicken Thighs as they cook faster.

  • Use the Coconut Powder with hot water to make the coconut milk
  • Add any veggies of your choice
  • This Aromatic Red curry goes Very well with jasmine rice or any rice.
  • This is a Spicy dish, if any time you feel the dish is more spicy than you prefer, you can always mellow it down by using 1 cup of additional Coconut milk.
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Chicken Cafreal Biryani https://thelittlechefinme.com/myrecipe/chicken-cafreal-biryani/ https://thelittlechefinme.com/myrecipe/chicken-cafreal-biryani/#respond Fri, 30 Jul 2021 05:13:45 +0000 https://thelittlechefinme.com/myrecipe/hyderabadi-mutton-biryani-copy/

Main Description.

Frango à Cafreal

Is a Spicy Chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.

So i decided to give a twist to this beautiful recipe by clubbing the biriyani and  Cafreal spices and the results were satisfying as it turned out to be one of the best Green Biriyanis.

Ingredients

  • 1 kg Chicken with bones preferably  chicken thighs & legs 

    1.5 Cup basmati rice

    2  Large onions barista (brown deep Fried)

    1 Teaspoon Cummin Seeds (Shahi Jeera)

    1 Tablespoon Black Pepper Corns  

    3 Tablespoon milk with Saffron Strands

    5 to 6 Elaichi (cardamoms)

    10 Green Chillies

    1 Teaspoon Turmeric

    100 gms mint leaves chopped for Garnishing 

    1.5 Fresh Bunch of Coriander leaves

    3 Tablespoon milk with Saffron Strands

    2 Inch whole Ginger 

    1 Whole fresh Garlic pod

    1 large Cinnamon stick

    2 Whole lime juice

    10 Cloves

    2 large bay leaf

    2 Inch Ginger

    2 Large Potatoes Cut in Round shapes.

    1 Tablespoon Ghee

    2 Tablespoons Oil

Serves
People

Instructions

  • 01

    Making of the Green Cafreal Masala :

    In a Mixer Grinder, add the ginger, garlic, green chillies, Coriander leaves, black pepper corns, lime juice, cumin seeds, cinnamon stick, bay leaf, cloves, little water if required, grind it into a smooth Green paste.

  • 02

    Marination of Chicken :

     

    Make gashes to the chicken with the help of a sharp knife and Add salt first to the Chicken, add turmeric powder, mix it well and keep aside.

    Add the Green Cafreal Smooth paste to the chicken nicely into the chicken gashes and marinate for a minimum of 2 hours.

     

  • 03

    Cooking the Basmati Rice:

     

    In a Hot boiling water add lots of salt, add another large bay leaf, few Cardamom, another cinnamon stick,  add the rice and cook rice up to 80 percent, remove and keep aside a ladle of water for the next step, before you drain the water.

  • 04

    Deep Frying the Onions :

    Add little salt to the onions and deep fry the Onions in a deep Frying vessel until golden brown ( approximately 10 to 12 mins)

  • 05

    Cooking the Potatoes and Chicken:

     

    In a Preheated Pan, add sufficient oil which was used for deep frying the onions, as it gives an amazing flavor,  place the potatoes and do not over cook it, cook it 2 mins each side, and remove and keep them aside for the next step.

    In the same pan, add the half of the marinated chicken (1st Batch)  and fry it for 3 to 4 mins each side, do not fully cook the chicken pieces.

     add all the mint leaves, and cook on medium flame up to 35 mins, check for salt if required, after cooking add little more onion barista, and put the flame on low and start layering the rice, after first layer add onion barista and saffron with milk, finally add the second layer and add the remaining onion barista and saffron milk.

    Seal the lid with silver foil and keep the Flame on high for 5 mins and then further cook it on a slow flame for 10 mins on Dum.

  • 06

    Cooking the biriyani on Dum:

    In a Deep Bottom Biriyani Vessel, add sufficient oil, add the second batch of the chicken the remaining half with all its Marination and fry it for for 5 mins each side, add little water if it runs dry, add salt to taste,  add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)

     Switch the flame on low and start layering the rice,  after first layer add ghee, onion barista and saffron with milk, add the Fried Chicken Pieces( First Batch)  little mint leave & coriander leaves (approximately 1 TBSP each for this portion)

    Finally add the second layer of rice over the chicken and add the remaining onion barista, saffron milk, ladle of rice water with add little brown onions, little mint leave & coriander leaves ( approximately 1 TBSP each for this portion)

    place the fried potatoes

    Seal the lid with silver foil and keep the Flame on low for 15 mins, switch off the flame and further  allow it to rest closed on dum for 10 mins.

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Lamb Chops Easy & Simple https://thelittlechefinme.com/myrecipe/lamb-chops-easy-simple/ https://thelittlechefinme.com/myrecipe/lamb-chops-easy-simple/#respond Tue, 20 Jul 2021 16:28:26 +0000 https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry-copy/

Main Description.

Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.

 

After trying multiple recipes, thelittlechefinme has realized, its better not to complicate the lamb & its better to  keep it simple & easy, as lamb has its own Juicy Flavours, which should always be retained.

 
 

Ingredients

  • 400 Gms Lamb Chops per piece 100 gms   ( I have used Australian lamb here)

    1 whole Freshly Garlic Cloves Pod  Minced 

    2 Table spoons Freshly Crushed Black Peppers

    Salt to taste

    2 Tbsp Olive Oil

Serves
People

Instruction

  • 01

     Always Marinate the Lamb with first salt to taste, brush a little bit of olive oil, Crushed Black Peppers, Freshly Ground Garlic Minced, apply on both the sides & Marinate for 15 Mins.

  • 02

    In a Heated Heavy bottom Grill Or Pan, add the olive oil, once the oil is heated,  Place the Lamb Chops, and fry it for 3 to 4 Mins, Each side.

  • 03

    Cook the Lamb for a total of 10 to 15 mins max & make sure to cook the side fat as well, for well done.

  • 04

    keep adding the crushed Black Peppers, over the lamb as most of the Black Peppers gets brushed away while frying.

Tips
  • Frying on a Pan with Grill Marks will give a good Grill Texture.

  • Use all the Ingredients Fresh
  • Do not Hesitate to put Salt & Peppers as it gets brushed away on the pan.
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Green Chicken Thai Curry https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry/ https://thelittlechefinme.com/myrecipe/green-chicken-thai-curry/#respond Sat, 17 Jul 2021 17:13:17 +0000 https://thelittlechefinme.com/myrecipe/mutton-paya-soup-copy/

Main Description.

As this is a Thai curry based on coconut milk and fresh Green chilies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed.

it is believed that Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908-1926.

 
 

Ingredients

  • 250 Gms Boneless Chicken Thighs (cut into bite sizes)

    4 Green Chilies 

    1 Thumb size Ginger whole 

    1/2 Pod Garlic 

    2 large Stalks of Lemon Grass

    10 Stalks of Spring Onions

    7 Kaffir Lime Leaves

    1/2 Lime Juice

    1 Tbsp Crushed Coriander seeds

    1/2 Tbsp Cumin Seeds Powder

    salt to taste

    1/2 Tsp White Pepper Powder

    2 Tsps Fish Sauce

    1 Bunch of Fresh Coriander Leaves.

    1/2 Cup Water

    1 Large Bowl of Coconut milk (add Coconut milk powder Mixed with hot water)

    100 Gms Mushrooms

    100 Gms Zucchini

    100 Gms Broccoli 

    2 Tbsp Olive Oil

    1 Chicken Cube Mixed with little hot water (optional)

Serves
People

Instruction

  • 01

    Add salt to taste & half of the white Crushed White Pepper mentioned in the ingredients section to the Boneless Chicken & Marinate for 10 Mins.

  • 02

    In a Mixer grinder add the green chilies, ginger, garlic. lemon grass, spring onions, kaffir lime leaves, lime juice, coriander powder, cumin powder, half of the pepper powder mentioned in the ingredients secton, salt to taste, fish sauce, fresh coriander leaves, little drinking water and grind it to a smooth paste

  • 03

    In a Heated pan. add the olive oil and open fry the chicken in batches 2 mins on each side, once it is cooked remove and keep aside.

  • 04

    In the same Pan used for chicken frying add the Green smooth paste, and fry for 3 to 4 mins, till all the raw smell disappears.

  • 05

    Add the Broccolis, Zucchinis and Mushrooms and stir fry for 2 mins, add the  coconut milk and bring it to a boil, add the fried Chicken pieces and chicken cube mixed with very little hot water further cook for 3 to 4 mins.

Tips
  • Make sure you do not over cook the Chicken Thighs as they cook faster.

  • Use the Coconut Powder with hot water to make the coconut milk
  • Add any veggies of your choice
  • This Aromatic Green curry goes Very well with jasmine rice.
  • If your would like, I have this video recipe on my  youtube  channel called  thelittlechefinme RHS
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Mutton Paya soup https://thelittlechefinme.com/myrecipe/mutton-paya-soup/ https://thelittlechefinme.com/myrecipe/mutton-paya-soup/#respond Thu, 08 Jul 2021 08:59:44 +0000 https://thelittlechefinme.com/myrecipe/seared-sea-scallops-mushrooms-with-butter-garlic-sauce-copy-copy/

Main Description.

 

Paya is a traditional food from the Indian Subcontinent. It is served at various festivals and gatherings, or made for special guests. Paaya means ‘legs’ in Hindi. The main ingredients of the dish are the trotters ( goat, or sheep); cooked with various spices

Health Benefits

  • It is highly nutritious.  
  • It may protect the joints. 
  • It may help fight osteoarthritis. 
  • It may help reduce inflammation and heal the gut.
  • It may support weight loss.
 
 

Ingredients

  • Salt to taste

    4  Large Payas (trotters)

    1  Teaspoon Crushed Black  peppers

    1 Tablespoon Ghee

    1 Teaspoon Garlic Paste

    1 Teaspoon Ginger Julienne

    1 Small onion Sliced or Chopped

    1/4 Teaspoon Turmeric  powder

    1/2 Teaspoon Cumin powder

    1/2 Teaspoon Coriander powder

    1/2 Teaspoon Chili powder

    2 Green Chili slit

    Chopped Coriander (Garnish)

    1/2 Lime Juice

    2 Cloves

    1 Cinnamon stick

    2 Cardamon

    1/2 Teaspoon Pepper corns

    1 Litre drinking water

Serves
People

Instruction

  • 01

    Add salt & Crushed Black Pepper to the Paya & Marinate for 15 Mins.

  • 02

    In a pressure cooker, add ghee, as soon as it melts, add Cinnamon, Cardamom, Cloves, Pepper Corns, bay leaf, fry for a minute, add the Garlic paste & Ginger Julienne, and further fry till the raw smell disappears.

  • 03

    Add the Onions and fry till Golden brown.

  • 04

    Add the Powders turmeric, red chili, coriander, cumin, Mix well & fry for 2 to 3 mins, add little water if the powders are burning,

  • 05

    Add the Payas & open fry for 5 mins on high heat, add the drinking water, Close the lid & allow it to cook on medium heat for 5 to 6 whistles, depending on the tenderness of the paya, you like.

  • 06

    Open the lid of the cooker & further cook for 5 to 7 mins, check the softness of the paya & adjust the consistency of the soup, squeeze the lime & garnish with chopped coriander & green chili slit.

Tips
  • Make sure when you cook your onions should be golden brown & not dark brown.

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Seared Sea Scallops & Mushrooms with butter Garlic Sauce https://thelittlechefinme.com/myrecipe/seared-sea-scallops-mushrooms-with-butter-garlic-sauce/ https://thelittlechefinme.com/myrecipe/seared-sea-scallops-mushrooms-with-butter-garlic-sauce/#respond Fri, 04 Jun 2021 18:15:36 +0000 https://thelittlechefinme.com/myrecipe/pepperpork-cuts-porkloin-recipe-copy/

Main Description.

Scallops are shellfish that are highly prized for their delicate texture and taste.

these species are found 200 meters below the ocean, When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender, needing very little fat or added flavor, Whether large sea scallops or small bay scallops, just a few scallops on a plate turn dinnertime into quite a delicacy.

Ingredients

  • 250 GMs Fresh Sea Scallops

    1/2  Teaspoon crushed Black or white pepper powder

    1/2  lime juice

    1 Tablespoon salted butter

    1/4 Teaspoon any herbs like thyme 

    1 Pinch of red Chilli flakes (optional)

    1 Teaspoon minced Garlic

    2 Tablespoon Olive oil

    Salt to taste

Serves
People

Instruction

  • 01

     In a preheated Frying pan add the Olive oil and open fry the Scallops 5 to 6 mins till they get seared marks

  • 02

    Remove the scallops from the pan and keep it aside, in the same pan, add butter and chopped garlic and saute it for 2 mins,

  • 03

    Add the scallops back to the pan, add the crushed peppers and salt to taste, add lime juice mix well.

  • 04

    Finally add the herbs and the chilli flakes, and saute max one minute, and you are ready to seve.

Tips
  • Always use a Preheated  heav bottom pan for searing and frying ..

  • Sea Scallops have their own natural taste so keep the dish simple.

 

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Pepper Pork Cuts & Loin for Fancy Starter https://thelittlechefinme.com/myrecipe/pepperpork-cuts-porkloin-recipe/ https://thelittlechefinme.com/myrecipe/pepperpork-cuts-porkloin-recipe/#comments Sat, 15 May 2021 15:31:41 +0000 https://thelittlechefinme.com/myrecipe/king-fish-tawa-fry-copy/

Main Description.

I’m not sure, where this recipe originated from, but as far as I’m concerned, it definitely comes from Mangalore and that too the best from my Mother in laws Kitchen, so tried this, I’m very thankful to her for sharing this simple recipe with me, which if my favorite starter these days for weekends,

 

So tried making her recipe in RHS style….

Ingredients

  • 500 GMs Boneless Pork Belly Slices

    1/2  Teaspoon Turmeric Powder

    1 Teaspoon Garam masala powder

    1 Teaspoon Crushed Black Pepper Powder

     

    1 Tablespoon Soy Sauce

    1 Tablespoon White Vinegar 

    Salt to taste

  • Cooking Ingredients

    2 Small Size Diced Onions 

    1 Cup drinking Water

    1 Teaspoon Sugar

    1 whole pod Garlic sliced or medium chopped

    3 Slit Green Chilies

    1l2 Teaspoon Ginger finely chopped

    1 Tablespoon Finely chopped Coriander Finely chopped

Serves
People

Instructions

  • 01

     In a Frying pan add the Pork pieces and open fry it for approximately 10 mins, with no oil, the pork will fry on its own fat, remove & keep the pork pieces aside, in the same pan with the released fat or oil, add the Diced onions, garlic, ginger and fry for 3 to 5 mins.

     

  • 02

    Add the turmeric powder, Black pepper powder, Garam masala powder, and mix the powders well and roast for 2 mins.

  • 03

    Add the vinegar and Slit chilli, further cook for 10 mins and Garnish it with handful of Chopped coriander

  • 04

    Bring the fried pork pieces back to the pan, Add the soy sauce and sugar (optional) Mix well and add water, Close the lid , Cover and cook for 15 mins, add the finely chopped corianders for garnishing, Ready to serve.

Tips
  • Always use a Heavy bottom pan for frying the Pork lion..

  • Always Bring The Pork Lion in Room Temperature before cooking.

For the pork Loin approximately 200 to 250 GMs per piece, rub the half of the below mentioned ingredients like salt to taste first, Soy Sauce, Black Pepper, crushed fresh garlic, little Garlic powder, as per the quantity and open fry it in olive oil in a nice heavy bottom Pan with Grill marks, total cooking time will be 20 To 25 mins.

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Green Chicken Lollipop https://thelittlechefinme.com/myrecipe/green-chicken-lollipop/ https://thelittlechefinme.com/myrecipe/green-chicken-lollipop/#respond Sat, 24 Apr 2021 07:12:22 +0000 https://becipe.frenify.net/1/?post_type=becipe-recipe&p=61

Main Description.

Chicken lollipops falls under the Indo-Chinese cuisine. Chicken lollipop is, essentially a French chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Changing the specifications of this dish was very challenging for me, although I really love the original recipe, while it’s piping hot, but once cooled down can be really hard and bland.

So wanted to recreate a fresher version of Green Chicken lollipops made out of fresh greens which you can continue to enjoy throughout even if it cools down.

Ingredients

  • Marination 

    500 gms Chicken Lollipops

    Add First salt to taste.... Always 😊

    1 Teaspoon freshly crushed peppers

    1 Tablespoon soy sauce if light 

    ½  Teaspoon Minced Ginger

    ½  Teaspoon Minced Garlic

    1  Teaspoon White vinegar

    Mix well & Marinate it for 15mins to 30mins

  • Grinding Ingredients

    1 Cup Coriander

    1/2 Cup mint leaves

    1/2 Lime juice

    5 to 6 Green chillies

    Grind the above ingredients for green color

  • For Batter fry

    ½  Cup all purpose Flour

    ½  Cup Corn Flour

    1 Teaspoon Ginger / Garlic paste

    Add salt to taste

    1 Teaspoon full of green chili paste

    ½ Tablespoon of dry Roasted Kastoori Methi crushed

    Add little water for consistency

Serves
People

Instructions

  • 01

    Mix well and make sure the coating gets the green color or you could add more homemade or ready made chili paste.

  • 02

    Deep fry the chicken for 5 mins and remove it out for a min and double deep fry the batch of chicken for a minute or two for the second time.

Tips
  • When you deep fry the chicken in oil, do not move the pieces for at least 3 to 4 mins, or the batter will leave the chicken.
  • Do not use any color here the green color will be achieved after frying.
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Drunken Pork Chilli https://thelittlechefinme.com/myrecipe/drunken-pork-chilli/ https://thelittlechefinme.com/myrecipe/drunken-pork-chilli/#comments Mon, 19 Apr 2021 12:37:41 +0000 https://thelittlechefinme.com/myrecipe/king-fish-tawa-fry-copy/

Main Description

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.

Ingredients

  • 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

Serves
People

Instructions

  • 01

    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.

  • 02

    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.

  • 03

    Add the soy sauce, oyster sauce and vinegar and all the crushed pepper.

  • 04

    As soon as the sauces sizzle add the sweet wine and allow it to cook for 20 mins or till it’s fully cooked.

  • 05

    Add the cornstarch slurry and mix well.

Tips
  • No marination required for this particular dish

  • If you do not prefer alcohol, a cup of water will do the job for you.

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