Entree: Macau – Chilicote (A Macanese spicy braised pork and chili stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 6 cloves garlic, smashed and roughly chopped
- 1 tbsp (15 g) fresh ginger, finely grated
- 6-8 fresh red chilies, sliced (or 3 tbsp/45 g piri-piri paste)
- 1/4 cup (60 ml) red wine vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 g) brown sugar
- 1 cup (240 ml) chicken stock
- 1 (14 oz) can diced tomatoes, with juices, approx. 400 g
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) lemon juice or to taste
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish

Instructions

1. Season the pork cubes with salt and pepper. Heat 2 tablespoons (30 ml) oil in a heavy pot over medium-high heat and brown the pork in batches until well seared; transfer browned pork to a plate.
2. Add remaining 1 tablespoon (15 ml) oil to the pot. Sauté the onion until translucent, about 5 minutes. Add garlic, ginger, and sliced chilies or piri-piri paste and cook 1–2 minutes until fragrant.
3. Return the pork to the pot. Stir in red wine vinegar, soy sauce, and brown sugar, scraping up any browned bits from the bottom of the pot.
4. Add the chicken stock, diced tomatoes with their juices, and bay leaves. Bring to a low simmer, cover, and cook gently for 45 minutes.
5. Add the potato pieces and continue simmering, covered, until the pork and potatoes are tender, about 20–30 more minutes. Uncover for the last 10 minutes if you prefer a thicker sauce.
6. Stir in lemon juice and adjust seasoning with salt and pepper. Remove bay leaves, garnish with chopped cilantro or scallions, and serve hot with steamed rice or crusty bread.