Chilli pork with Six-Eyed Scorpion's Chilli

Six-Eyed Scorpion's Crispy Chilli Oil: The Culinary Jewel of Australia

Australia's culinary canvas is as diverse as its landscape. From the aromatic bush foods of our indigenous cultures to the spicy infusions brought by waves of immigrants, the Australian table tells stories of traditions, journeys, and innovations. And in the recent chapters of this delicious narrative, the Six-Eyed Scorpion's Crispy Chilli Oil stands out as a vivid protagonist.

Originating from locally sourced ingredients, the Six-Eyed Scorpion's creation isn't just another chilli oil. It’s a melody of flavours and textures, a harmonious blend of fiery spice and delightful crunch, lending depth and complexity to every dish it graces.

The secret? Its grounding in the Australian foodie culture, which champions fresh, home-grown produce. Every bottle tells tales of local farmers nurturing their crops, ensuring that the chilli retains its natural potency and authentic taste.

With Petits Tresors now delivering this culinary gem Australia-wide, every household can partake in this gastronomic experience. Whether you're in bustling Sydney or the serene Outback, a piece of Australian culinary brilliance is just a click away.

Chilli pork

Andrew Harrington

Servings

4

Prep Time

30 minutes

Cook Time

60 minutes

Cuisine

Asian

Category

Main Meal

Chilli pork boasts an adaptability that allows it to shine both as a complementary side dish paired with rice, or noodles, or as a principal snack or starter. The dish is open to a myriad of interpretations. From East to Southeast Asia, various cultures showcase their unique spins on this beloved recipe. In India, the Tibetan, Nepali, Goan, Mangalorean, and Kerala interpretations of chilli pork are widely celebrated. And who can overlook the rich, dry Coorgi version?

Our favoured rendition of chilli pork is succulent, featuring stir-fried pork slices punctuated with fiery green chillies in each mouthful. While we've opted for the fatty pork belly, the leaner shoulder is a viable alternative. In this uncomplicated method, the pork is first boiled to achieve tenderness before being stir-fried. This dish evokes memories of the chilli pork found in many of Calcutta's Chinese eateries.

Chilli pork

Ingredients

  • 1 kg pork belly or shoulder (5-cm logs)

  • 20 g ginger (roughly chopped)

  • 10 g garlic (sliced)

  • 300 g onions (3-cm squares)

  • 3 -5 tbs Six-Eyed Scorpion's Crispy Chilli Oil

  • 60 g tomatoes (diced)

  • 20 g vegetable oil

  • 2–3 pcs star anise

  • 25 g soy sauce (½ light, ½ dark)

  • 23 g Sea Salt Flakes

Directions

  1. In a pressure cooker, combine the pork with ginger, garlic, 50g of onions, 2 green chillies, 2 star anise, 18g of salt, and 350g of water. Cook on medium heat for 45 minutes. Once done, lay out the pork on a plate and let it cool in the refrigerator for about 30 minutes. This helps in achieving neater slices later. After chilling, cut the pork into 5mm-wide slices.

  2. In a wok over high heat, pour in the vegetable oil. Introduce the star anise, sliced pork, and a portion of the green chillies. Stir or toss until the pork's fat is released, roughly 4 to 5 minutes in duration.

  3. Introduce the onion segments and sauté for roughly 6 minutes until they attain a tender texture. Incorporate the tomatoes and the remaining green chillies, frying for an additional 2 minutes.

  4. Conclude by adding the soy sauce and salt. Give it a good toss to ensure even seasoning. A garnish of sliced green onions can be added, though this is purely down to preference.
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