According to German tradition, partaking in a roast of pork dinner on Christmas Eve will prevent evil and promote prosperity in the New Year. Most food folklore suggests that New Year's celebrations should include pork and sauerkraut to ensure good luck in the coming year.
What better time than now to share this recipe!
It was Debita's son's birthday.Who cared what the 3 year olds were eating or doing or not doing. Four of us adults were devouring (no other word can describe the ardent eating act), sweet chilly pork. Vowed to re-create then and there, with maybe one twist and here goes or rather lo behold!
Use a kilo of pork, a good cut to use would be pork belly without skin with fat, chopped in cubes. Wash and clean well. Marinate with salt to taste and a paste of ginger and garlic. I used about 2 inches ginger and about 15 pods of garlic. Keep this marinated in the fridge for 1 - 2 days.
On the day of serving, boil in a pressure cooker, allow about two whistles and let the steam blow out on its own. This will enable the meat to be tender. Now in 2 tbsp warm white oil, toss in about 3 finely cut red onions. Stir till the onions take on a transparent pink colour. Next goes in the pork with its marinade. Stir well. Now add about 10 tbsp of chilly jam, in Mumbai I used the Moshe one. Try and check out at Indigo or one of the Food Halls. Toss well. Keep a lid on and continue this for a good ten minutes or so. Sprinkle red chilly flakes. Now throw in two large red peppers cut in cubes. Toss again, allow the liquids to dry up though retain the wetness.This would need another 5 mins.Check for salt.
Serve hot. Leftover cold is also absolutely delicious.
