Note: I have used indian spices in Shanghai chilli pork 🐖 to give more extra flavor.

On medium heat, add oil in a skillet, when oil is heated add sugar, stir continuously for 5 mins until the sugar is mostly dissolved into oil, do {not burn it}, add pork cubes 🐖 and stir, allow the pork cubes to cook until it’s lightly brown it will take 10 mins, add water 💦, soy sauce, rice vinegar stir to combine, cover the skillet with tight lid and cook for 15 mins and reduce the heat to simmer,check every 4 mins or to make sure the skillet doesn’t dry out and pork cubes doesn’t burn.

Open the lid and when water is dried but not too dry add kashmiri chilli powder 🌶️, coriander powder and mix well, the oil will comes out, cook for 1 min, add 1/8 cup water 💦 again, cook for 3 mins to reduce water 💦 add jalapeno juliennes and mix well, stir the pork cubes, at this point you will want to brown the pork cubes 🐖, so keep an eye on it, it’s already cooked, so paying attention to the texture and look of the dish. When pork cubes 🐖 has browned to your liking, add the green onion.

And half of sesame seeds, toss to coat everything well, turn of the heat and allow the dish to rest for 5 mins. Serve with vegetable fried rice 🍚 and garnish with sesame seeds, green onion 🧅. The vegetable fried rice recipe is giving below.

Note: you may use leftover rice to prepare vegetable fried rice 🍚, or boiling the rice, boil the rice with salt and oil, till done, remove the rice and let it cool completely.

For fried rice: in a wok, heat oil, stir fry finely chopped garlic🧄, add finely chopped onion 🧅and saute, add chopped spring onion 🧅 until they sweat, add vegetables { carrot 🥕 finely chopped, cabbage finely chopped, peas 🫛,french chopped beans, and finely chopped capsicum 🫑} and salt 🧂 mix well, stir fry on high flame without over cooking vegetables, add soy sauce and vinegar, stir fry until the sauce is combined well, but rice grain do not break.