Out of the Ord - Chilli
I made this meal over a week ago and have since been umming and ahhing about the quality (or lack there of) of my photograph, I was determined to make another dish using chilli this week but time got the better of me and this was really very yummy - so I apologies the photo it is definitely not of food porn quality but it is mouth-wateringly yummy!
I adapted this recipe in a book from the library called 'Chillies, Great recipe Ideas with a classic ingredient' published in 2007 by Marshall Cavendish Cuisine. I highly recommend borrowing cookbooks from the library - there is some fabulous stuff in there, the Librarian Emma keeps a great selection on the shelves and new stuff is always arriving.
Take note of the tips about preparing this to suit chillies 'not too hot' fans!
Notes: I was cooking this meal for the family so I left the seeds of the chilli out of the pork mixture, so that our 2-year-old could eat them too (take note parents – he loved them, I did not think he would…), anyway, I would recommend if you (like me) love the chilli, include the seeds in the pork mixture – otherwise, compromise and do what I did and make a dipping sauce using the chilli seeds and a selection of Asian sauces you have in the pantry. I used a sweet soy sauce, a small amount of brown vinegar and fish sauce with the chilli seeds mixed through which I thought was delicious!