Chilly Dry Fried Pork

1. Serves 4 – 6
   
   Ingredients:
   
   Fresh Pork Meat (cut into small pieces as shown in the photo) 0.5 K.G.
   Garlic 6 cloves
   Ginger 1 inch
   Onions 1 no
   Salt to taste
   Fresh capsicum 1 no
   Turmeric powder 1 tsp
   Red chilly powder ½ tsp
   Black pepper powder ½ tsp
   Dark soya sauce 1 table spoon
   Green chilies 4 nos
   Spring Onions 3 nos
   Fresh coriander 1 bunch
   Cooking oil 1 table spoon
   
   Preparation:
   
   Wash the meat properly and keep a few fat pieces (5-6 medium sized) aside from rest of the meat
   Take the garlic cloves, remove the skin, and then crush them to a coarse paste. Need not be a fine paste.
   Crush ginger and mix it with the garlic
   Cut the onion and capsicum into rings
   Cut the spring onions including the bulb into one inch long pieces
   
   Cooking:
   
   Add half cup of water in a cooker
   Add turmeric powder, red chilly powder and half of the ginger garlic paste in the water and mix well.
   Put the pork in the cooker and mix with the Masala water.
   Steam the cooker in medium high heat for 3-4 whistles. Last two whistles in low flame.
   Let the cooker be cooled naturally and once cooled, separate the meat from the remaining water and keep aside. Don’t throw the boiled water away. You might need it.
   Heat a wok or deep fry pan (not a flat frying pan). Put one table spoon of cooking oil and spread the oil on the surface of the pan
   Once the oil is hot, put the remaining ginger garlic paste.
   Put the drained out pork in the pan and sauté them for sometime, till they get a brownish tint.
   Cover the pan with a lid and put the flame in medium low.
   After 3-5 minutes once the oil starts coming out from the fat, increase the flame and keep stir fry.
   Add black pepper powder, salt and the spring onions.
   Once the spring onions are flat, add the capsicum and onion rings. Adjust the salt if you like.
   Reduce the flame to lowest and cover the pan for 3 minutes.
   Add dark soya sauce and mix it well and stir fry. At this point of time, the meat should be light brown in color and should be tender. Check for a fat piece whether the skin is soft.
   Add the slit green chilies and coriander.

Serve it hot with beer or with normal rice meal.