Chili Cherry Pork

Given the huge chunk of roast pork I had left over, things needed to be done that encouraged us to eat the stuff before it went bad and here’s one. I made this as an evening snack for Indu, when she returned from work.

The peanut chili chutney was a blend of roasted peanuts, dried red chillies, ginger, lemon juice and salt, the whole pounded with some oil. The leftover preserving liquid was a 40% sugar syrup with 2gm of tartaric acid added. You could just soak cherries in a similar syrup, and omit the tartaric acid if you wish.

On speaking with Rhea later, an inveterate cook and consumer-of-pork, I realised cherries, the liquid and pork were natural companions, given the sweet and sour nature of it all, which is why the combination tasted so very delicious.

PS: I tried adding the sesame seeds, salt and lemon juice to the dip after taking the photo.


  • Roast pork, diced
  • Peanut-chili chutney
  • Preserving liquid from cherries
  • Cherries (preferably without the pits)
  • Lemon juice
  • Sesame seeds
  • Salt
  • Cooking oil as required


  1. In a little oil if required, toss the pork with the peanut-chilli chutney, then add the cherries and some preserving liquid, and toss a bit more. Drizzle some lemon juice just before taking off the flame.
  2. In the cherry preserve liquid, add some sesame seeds, salt and lemon juice.
  3. Serve both together, using the liquid created in step 2 as a dipping sauce.