Chilli Pork with a Sticky, Spicy, and Salty Sauce

Chilli pork

Chilli Pork with a Sticky, Spicy, and Salty Sauce

There’s something devilishly good about licking the remains of a heavenly chilli pork off your fingers. I had made some a few months ago when I discovered my second love – the pork vendor at INA. There used to be one online vendor who sold pork meat in Gurgaon and that wasn’t even good meat. But the INA market in Delhi is where all the action is. I was kicking myself for not having been there in my almost 4 year stay in Gurgaon. Better late than never, I guess. This was my second visit and I went to the same vendor I did the last time. His was the only shop that was always crowded. He didn’t have time to swat the flies of the meat, unlike the neighbour vendors who looked at his customers longingly.

Pork’s tenderloin is ideal for a stir fry since it’s lean and cooks to perfection before you can finish your sentence. It only takes a little veggie and sauce prep to put together a delicious chilli pork. There are more variations of chilli pork than there are pigs I think. Mine sure is the easiest one. How can it not be when I’m this lazy? You know those typical blogger lines like “you can serve this with rice, roti or bread”. I’m guilty of that one. But don’t you serve this with anything else besides piping hot rice. Maybe noodles can make an appearance, but that’s it.

Chilli pork


Boneless pork (tenderloin) – 250 gm

Capsicum (any colour) – 1 large, cut into chunks

Onion – 1 large, cut into chunks

Spring onion – handful, chopped

Ginger – 1 thumb size, minced

Garlic – 4 cloves, minced

Green chillies – 3 chopped

Oil – 2 tbsp

For the sauce:

Soy sauce – 3 tsp

Honey – 2 tsp

Chilli paste – 1 tbsp

Fish sauce – 2 tsp (optional)

(Alter the sauce according to taste. I honestly eye balled the measurements)


Whisk the ingredients of the sauce together and keep aside.

Heat a wok or a large nonstick pan with the oil.

Saute the ginger, garlic and green chillies for a minute.

Tip in the onions and capsicum. Let them cook half way. Don’t add water.

Now, add the pork and let it brown on both sides. This should take no more than two minutes.

Pour the sauce in and mix well. If you think it’s less, quickly make some more of the sauce and add it.

Check for taste and adjust if needed.

Garnish with spring onions.

Note: If you want more gravy, make a slurry of 2 tbsp water and 2 tsp cornflour. Pour it into the dish after you pour the sauce in. It will thicken and give you restaurant like ‘gravy’.

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