Ginger Pork

Ingredients:

  • 1 – 1.5 lbs pork belly cut into large cubes
  • 1/2 cup Sliced Shallots
  • 6-8 cloves garlic
  • 1/2 cup thinly sliced ginger pieces
  • 8-10 small Thai green chilies (adjust according to your need for heat)
  • 2  tomatoes chopped fine
  • 1.5 tbsp soy sauce
  • 1/2 cup sliced shallots for sautéing
  • salt to taste
  • sliced green onions for garnish

Method:

  • Crush the shallots, garlic, ginger and green chilies to a coarse paste using a mortar and pestle or use a food processor.
  • Place a pressure cooker or a large pan with a tight fitting lid on the stove and heat it up. Place the pork belly pieces fat side down and cook for about 5 minutes, till some of the fat melts and forms an oily layer. Turn the pork pieces and slightly char on all four sides. Remove the pork pieces and keep aside.
  • Pour most of the fat out from, and leave just a tbsp in the cooker or the pan Add the sliced shallots to the oil and saute till soft.
  • Add the crushed ingredients from the first step and saute for 2-3 minutes. Now add the chopped tomatoes and saute for another 3-4 minutes.
  • Add the pork, soy sauce and salt and mix well.
  • Close the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 more minutes.
  • Release the steam and open the pressure cooker, mix well to combine.
  • If using a regular pan, add a cup of hot water along with the meat and bring to a boil.
  • Cook covered on medium heat for about 45 minutes till the meat is completely cooked. Remove the lid and cook uncovered till the gravy is thickened.
  • Garnish with green onions , serve warm with white rice and some steamed bok choy, or other greens for a delicious meal.
  • The tomatoes and soy sauce together gave this a dark red color we loved! I didn’t intend it to be ginger pork, but the gravy had a distinctly strong ginger taste since I went a little overboard with the amount of ginger. It was delicious though, I have to try this same with chicken for a ginger chicken version.