Made this Pork Handi after watching a video on the internet. The original recipe asked for mutton , but I have used pork since I have a kg of fresh pork in my freezer. It was very easy to make and needless to say, it was finger licking good. Planning to cook the same recipe with some mutton very soon. Stay tuned and visit this page to get the same.
In case you are interested to try some chinese preparation, here is a ready to go recipe for No Fuss Chili Pork. A typical curry recipe is here for Aromatic Pork Potato Curry. And this Chili Pork Fry is a recipe to die for.
Ingredients for Pork Handi
- Fresh pork – 1 kg
- Onion – 2
- Tomato – 1
- Green chili – 6-7
- Ginger paste – 1 tbsp
- Garlic paste – 1 tsp
- Salt and turmeric – as required
- Curd – 1/2 cup
- Cream – 2 tbsp
- Kashmiri chili powder – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tbsp
- Oil for cooking
How to make Pork Handi
Make a paste of tomato and green chili. Keep aside.
In a pan, heat oil and fry the chopped onion.
Once the onion starts changing color, add the pork and mix well. When the color of pork changes, add ginger garlic paste and mix well.
Pork will start releasing water. At this point add the tomato green chili paste and continue cooking.
After 5 minutes, add salt, turmeric, red chili powder, kashmiri chili powder and coriander powder. Mix well with the meat.
Cover and cook over low heat till the water evaporates completely.
Now add 2 cups of hot water to the pan. I have not used preasure cooker and alow cooked the pork to get the most flavor. If you are shortage of time, you may used to pressure cooker.
Cook over low heat for 30 minutes till the pork is tender.
Now is the tome to add the curd. I have whisked the curd before adding it to the pan. Mix wel and cook for 2 more minutes.
Adjust the seasoning. By now, the pork woild be cooked through and oil will start floating at the top. You will see nice red color of all the chili powder you have added to the dish.
Finally, add the cream, give it a good atir and you are done.
Serve with paratha.