Pork

Pork with chillies and soy sauce

Name: Helly Raichura's Pork with chillies and soy sauce recipe
Yield: 3
Ingredients: 800g boneless pork belly, fat and rind removed, cut into 2cm cubes; 3 garlic cloves, crushed; 12.5g ginger; 20.00 ml cornflour; Vegetable oil, to deep-fry; 1 red onion, roughly chopped; 4 long green shallots, cut into 5cm lengths; 2.5cm cinnamon quill; 1/2 star anise; 3 small green chillies, stems removed, finely chopped; 1/2 tsp ground white pepper; 3 tsp soy sauce

Rate now

Jump to recipe

by Helly Raichura

CHEF

Aug 08, 2025

“Some of the later generations of Chinese communities, who migrated to India in the 17th century, opened restaurants in Kolkata, where they made food with the produce available to them. I had this chilli pork in Kolkata at one of these old Chinese establishments. Among the noodles and fried chicken, this dish stood out. The spicy, fatty pork captured the breath of the wok, with crunchy onion. As Indians today continue to modify Chinese food into a near-unrecognisable state, I love that some institutions cling to authentic recipes.” - Helly Raichura

This is an edited extract from The Food of Bharat by Helly Raichura. Published by Hardie Grant Books, AUD$60, available now. Photography by Jana Langhorst and Brett Cole.

800g boneless pork belly, fat and rind removed, cut into 2cm cubes
3 garlic cloves, crushed
2.5cm piece fresh ginger (12.5g), finely grated
1 tbs cornflour
Vegetable oil, to deep-fry
1 red onion, roughly chopped
4 long green shallots, cut into 5cm lengths
2.5cm cinnamon quill
1/2 star anise
3 small green chillies, stems removed, finely chopped
1/2 tsp ground white pepper
3 tsp soy sauce

Method

1.

Place the pork in a large bowl with garlic, ginger and a pinch of fine salt (not too much). Scatter cornflour over the top and mix well.
2.

Heat enough oil for deep-frying in a large saucepan until it reaches 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Fry the pork for 2-3 minutes, until slightly golden. Remove to a plate lined with paper towel, reserving the oil.
3.

Place a kadhai (see opposite page) or heavy-based wok over high heat. Add 2 tbs of the reserved oil. Add the onion, followed by the shallot, cinnamon stick and star anise, and stir continuously. Add fried pork and mix well.
4.

Now add the green chilli and continue frying, stirring continuously.
5.

Season with the white pepper and soy sauce, then cook for another 5-6 minutes over high heat. Remove from heat to serve.