02 April 2014
This beautiful succulent pork dish is made in Mangalore during festivals and special family occasions. Its spicy, tangy yet sweet in many ways, very palatable to most with a flair for Asian food. As usual it has a few steps in its procedure and one unique step which most may find perplexing but I have to say omitting that step dramatically changes the flavour of the dish, but I have suggested my own variation to this step which is further explained below. I hope you like this dish, I know I do. Enjoy!
INGREDIENTS
1-kg Pork, with a little fat, large cubes
3-nos. Onions, medium, sliced
5-nos. Green chillies, minced (the darker the chili, the spicier)
10 Garlic Cloves, minced
3 inch Ginger, skinned, minced
Salt to taste
Cooking oil
Curry Paste:
12 Dried red chillies (Kashmiri or as spicy as you’d like)
1-tbsp. Coriander seeds, toasted
1-tsp. Cumin seeds, toasted
1-tsp. Mustard seeds
1-tsp. Pepper corns
4 Cloves
2 inch Cinnamon sticks, broken
1-tsp. Turmeric powder
1/2 cup Synthetic Vinegar
PROCEDURE
1. Grind all of the ingredients for the curry paste in a blender till you have a smooth paste, add a little water if required to ensure consistency.
2. Boil the pork in lightly salted water, for a 2-3 minutes till it turns grey, drain the meat, retain the water. Cut the meat, after it cools down, into 1/2 inch pieces or the size of your thumb nail. This perplexes me hence I have suggested a variation given below, I’ve tried it and it works.
3. In a large enough vessel, add oil, heat well, toss in the sliced onions, stir fry until translucent, add chili, garlic and ginger, keep frying until oil separates on a medium heat.
4. Add the ground curry paste and fry until the oil separates.
5. Now add the meat to the curry paste and properly incorporate it all, add 1/2 cup of the water that was used to boil the meat, bring the pot to a boil, reduce to simmer and cover to cook.
6. Keep stirring occasionally, check for seasoning, add salt and more vinegar if necessary, taste, adjust. Cook for 20-25 minutes or until the meat is done.
VARIATION
1. Grind all of the ingredients for the curry paste in a blender till you have a smooth paste, add a little water if required to ensure consistency.
2. Add oil to a thick bottom vessel, bring to a smoke, stir fry the pieces of meat till they are properly seared on all sides about 3 minutes, remove from heat, cool down and cut to 1/2 inch pieces.
3. In the same vessel, add oil, heat well, toss in the sliced onions, stir fry until translucent, add chili, garlic and ginger, keep frying until oil separates on a medium heat.
4. Follow the remaining steps as given above. Use 1/2 cup of stock instead of water to cook the meat.
TIPS AND TRICKS
1. Soak the piece of ginger in water for 10 minutes, use a teaspoon to scrape off the skin.
2. Vinegar or acids toughens meat, so the cook time may be longer and even after its fully cooked it may not seem as tender.
INGREDIENTS
1-kg Pork, with a little fat, large cubes
3-nos. Onions, medium, sliced
5-nos. Green chillies, minced (the darker the chili, the spicier)
10 Garlic Cloves, minced
3 inch Ginger, skinned, minced
Salt to taste
Cooking oil
Curry Paste:
12 Dried red chillies (Kashmiri or as spicy as you’d like)
1-tbsp. Coriander seeds, toasted
1-tsp. Cumin seeds, toasted
1-tsp. Mustard seeds
1-tsp. Pepper corns
4 Cloves
2 inch Cinnamon sticks, broken
1-tsp. Turmeric powder
1/2 cup Synthetic Vinegar
PROCEDURE
1. Grind all of the ingredients for the curry paste in a blender till you have a smooth paste, add a little water if required to ensure consistency.
2. Boil the pork in lightly salted water, for a 2-3 minutes till it turns grey, drain the meat, retain the water. Cut the meat, after it cools down, into 1/2 inch pieces or the size of your thumb nail. This perplexes me hence I have suggested a variation given below, I’ve tried it and it works.
3. In a large enough vessel, add oil, heat well, toss in the sliced onions, stir fry until translucent, add chili, garlic and ginger, keep frying until oil separates on a medium heat.
4. Add the ground curry paste and fry until the oil separates.
5. Now add the meat to the curry paste and properly incorporate it all, add 1/2 cup of the water that was used to boil the meat, bring the pot to a boil, reduce to simmer and cover to cook.
6. Keep stirring occasionally, check for seasoning, add salt and more vinegar if necessary, taste, adjust. Cook for 20-25 minutes or until the meat is done.
VARIATION
1. Grind all of the ingredients for the curry paste in a blender till you have a smooth paste, add a little water if required to ensure consistency.
2. Add oil to a thick bottom vessel, bring to a smoke, stir fry the pieces of meat till they are properly seared on all sides about 3 minutes, remove from heat, cool down and cut to 1/2 inch pieces.
3. In the same vessel, add oil, heat well, toss in the sliced onions, stir fry until translucent, add chili, garlic and ginger, keep frying until oil separates on a medium heat.
4. Follow the remaining steps as given above. Use 1/2 cup of stock instead of water to cook the meat.
TIPS AND TRICKS
1. Soak the piece of ginger in water for 10 minutes, use a teaspoon to scrape off the skin.
2. Vinegar or acids toughens meat, so the cook time may be longer and even after its fully cooked it may not seem as tender.
