Pork- 500 gms, cut into cubes (equal quantity of belly pieces and shoulder or just belly is also fine)
Chinese 5 spice seasoning- 1/2 tbsp
Dark soy sauce- 1/2 tbsp
Ginger garlic paste- 1/2 tbsp
Pepper- 1 tsp
Salt- to taste
Oil- 1 tbsp
Ginger- 1 tbsp, grated
Garlic- 1 tbsp roughly chopped
Green chillies- 2, slit (adjust according to taste)
Spring onions- 3, chopped (just the white bits, keep the green aside for garnishing)
Tomato- 1 small, finely chopped
Bell pepper- a little more than 1/4 cup, cut into 1 inch squares
Onions- 1 small, petals separated and cut into 1 inch squares
Dark soy sauce- around 1/2 tbsp
Chilli sauce- 1 tsp (optional)
Mix all the ingredients from pork to salt in a pressure cooker and cook until done. I dont add any water, but if you want you can add a dash.
I cook on high till one whistle and then reduce heat to low and cook for a further 12 to 13 minutes. Wait for the pressure to release and then open the lid.
Once you open, if you find a lot of water, cook it off on high heat with just a wee bit of gravy remaining, around 1/4 cup liquid.
In a large wok, heat the oil and throw in ginger, garlic green chillies and spring onion whites till fragrant around 4 to 5 minutes on medium high heat.
Add the chopped tomato and cook for a further 3 minutes.
Add the bell pepper and onions and mix it all well. Cook for 5 minutes.
Add the cooked pork along with all the juices and give a mix with all the vegetables.
Reduce heat to medium, add the dark soy sauce and chilli sauce (and salt if needed) and fry the pork.
Keep stirring in between and cook till the oil surfaces and the pork is roasted well.
Garnish with spring onion greens and serve with your favourite noodle or fried rice.
Notes: This dish is best with belly pork as the fat renders the taste.
Roasting the pork on medium heat till the oil surfaces is key.
Leave a bit of the pork in the wok and add a cup of cooked rice to it and stir fry on high for a few minutes to get an incredibly flavourful fried rice.