Category: Pork

Variety of pork dishes

Ready to eat Deep-Fried Wontons with thai sauce
Appetizer
0

Crispy Pork Wonton – Chinese

I have been wanting to try out the crispy version of Chinese deep-fried wontons ever since the time I have eaten these at a local food court in Singapore. They are crispy and delicious which makes it a perfect homemade appetizer for potluck parties.

One can just buy these store bought wonton wrappers or wonton pastries and store them in the freezer for long, remove when you want to use them as many as you need leaving the rest back in the freezer. The filling can be prawns, spinach, pork, chicken, tofu, cheese etc of your choice. Sometimes chopped fresh water chestnut is also used to mix with the fillings. For greens make sure to squeeze out any extra amount of water before using it for filling.

Related Wonton recipe:

Pork wonton soup recipe

Preparation time: 20 -25 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Pork mince – 250 g

Wonton pastry or wrapper – 35 to 40

Oil for deep-frying

Soya sauce – 3 tbsp

Sesame sauce – 1 tbsp

Spring onions – 15 g, finely chopped

Water for sealing

Directions

1. Prepare the wonton filling.

Take a bowl, add soya sauce, sesame oil and spring onions. Mix together beef mince and toss to coat well.

beef mince with sauce

2. Place a teaspoon of the mince mixture in the centre of each wonton pastry. Keep a small bowl of water and apply water to seal them as shown below.

IMG_0516

IMG_0517

3. Heat a deep-bottomed container with 2-inch oil. Once heated, drop each wonton in hot oil and fry till light brown turning sides.

IMG_0524

4. Serve them with thai chili dip.

IMG_0567

IMG_0561

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June 6, 2018
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Pork Lettuce Wraps | 35 Minutes Recipe | Pork Mince
Pork
0

Pork Lettuce Wraps

Pork mince can be used for different types of meals such as preparing meatballs, fillings for wonton soup, patties etc. Hence its versatile.

This recipe of adding greens in your everyday diet is a healthier choice. Pork mince goes very well with lettuce with a juicy intense flavor of sweetness, spiciness and tanginess. I would definitely make my lettuce wraps often as it is less time-consuming and also a great idea to make use of greens.

 

 

Preparation time – 15 minutes

Cooking time – 35 to 40 minutes

Serves: 4+

Ingredients

Pork Mince – 500 g

Lettuce – big bunch

Cumin / jeera seeds – 1 tsp

Onion – 1 large, finely chopped

Garlic cloves – 4 large, finely chopped

Ginger – 1 inc long, finely chopped, same quantity as garlic

Tomatoes – 2 medium, finely chopped 

 

Cumin powder – 1/4 tsp

Coriander powder – 1 tbsp

Garam masala powder – 1 tsp

Pepper powder – 1 tsp

Chilli powder – 1 tbsp

Carrot – 70 g , medium size peeled and grated

Green / Red bell pepper (paprika) – small, finely chopped 

Nandos Peri-Peri chili Sauce (mild) – 3 tbsp, choice of spice level

Tomato ketchup – 1 or 2 tbsp depending on sweetness

1 large Lime for garnish (RECOMMENDED), cut into quarter slices

 

 

 

Directions

Initially prepare the first 6 ingredients and leave the rest for later to save time.

1. Heat a large wide saucepan with olive oil on medium-high heat and toss in the cumin seeds. Fry for a minute then add onion and fry till translucent.

cumin_onion

Meanwhile you can start preparing the carrot and peppers while the onions cook.

2. Add chopped garlic and ginger. Fry for a few seconds on medium-high until the raw smell goes away. Add chopped tomatoes and pinch of salt. Stir fry until the tomatoes get cooked and slightly mushy (adding salt makes  the process of cooking tomatoes slightly faster).

garlic_tomatoes

3. Add mince pork and all the spices such as cumin, coriander, garam masala, pepper and chilli powder. Mix and stir-fry for 3 – 4 minutes on high heat turning them slightly brown.

Spices into pork mince

4.  Add nandos sauce, Mix. Toss in bell peppers and shredded carrots. Mix and Cook for another few minutes.

Lastly, drizzle some tomato ketchup. Mix well and let it soak in the juices for another 2 minutes. Turn off heat.

Sauces

 

5. Clean and wash the lettuce leaves 5 to 7 large leaves or if the leaves are small combine 2 leaves. Dry them with a kitchen towel and spread the pork mince over the leaves.

Pork Lettuce Wraps

Drizzle generous amount of lime over the minced pork and enjoy. Garnishing with lime gives it a distinct tangy, spicy and sweet flavor which I really enjoyed.

lettuce wraps

Serve it as a side with rice or have it as an appetizer.

 

 

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January 15, 2018
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Pork Collar Steak Recipe | Homemade | Simple Easy
Pork
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Pork Steak with Salad and Corn

Happy New year to my lovely readers. Over the past few weeks I have noticed a number of readers on my posts and knowing that there are many who want to cook amazing recipes gets me motivated to share. Today’s recipe, my first post of 2018 is a quick, simple and delicious dinner I made under 45-minutes.

We started off this year with a hit recipe that is drool worthy. The pork steak after baking was nicely roasted with its juices full of flavor and taste. The combination with a healthy salad and corn is definitely something that one should always have. Its very simple to prepare especially during weekends for a large group of people. You could also add some rice to the serving if you like.

 

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 2

 

Ingredients

Pork Collar / Loin Chops boneless – 500 g

Garlic cloves – 4 large, finely chopped

Red chillies – 2, I used birds eye chilli, deseeded and finely chopped

Sweet chilli sauce – 2 tbsp

Paprika powder – 1 tbsp

Soya sauce – 2 tbsp

All-spice powder – 1/2 tsp

 

Sweet Corn or Corn on cob – 1, husk and threads removed (depending on serving portion)

Salt – 1/2 tbsp

 

Mixed salad – large pack 

Tomato – 1 small, finely chopped

Cesar salad – 1 tbsp

Garlic & Chives Cheese / Goats cheese – 1 pack, cut into few chunks

Directions

1. Mix together the sweet chilli, paprika powder, soya sauce, all spice powder, chopped garlic and red chilli in a small bowl.

BBQ pork sauce

Spread the mixture over the pork chops to coat well. Set aside for 15 minutes.

IMG_9613

Meanwhile preheat the oven at 200 degress Celsius / 390 degree Fahrenheit / Gas mark 5  for 5 minutes or until it has reached the temperature.

2. Place the pork chops on a baking sheet over a lower rack (used for convection oven) or on the oven rack in the centre.

IMG_9616

Bake on convection mode for 30 minutes or until cooked through, turn sides and bake for another 5 minutes to get a nice brown roasted texture.

Preparing the Salad:

3. Wash the salad throughly with your hands under tap water and transfer to a bowl containing chopped tomatoes, garlic and chives cheese. If you think the leaves are too large just break them by tearing apart, drizzle salad dressing, mix and enjoy!

Preparing the Corn: I prefer it hot while serving so I made this in the end when my pork steaks are only 10 minutes close to doneness.

4. Meanwhile, take a large flat bottomed pot with 3/4 full of water. Make sure the pot is large enough to immerse the corn in the pot completelty. Add 1/2 tbsp of salt and bring the water to a boil on high heat.

Using a pair of tongs, gently place the corn in boiling water and reduce the heat to medium-high. Do not worry if it floats as it boils it rotates and cooks. Cook for 8-10 minutes. To my content I porked it with a fork to check if its cooked.

IMG_9620

You can season with pepper, butter or cheese or have it plain seasoned with salt.

Pork Collar Steak Recipe | Homemade | Simple Easy

Pork Steak | Healthy meals | Easy Pork Recipes

 

Homemade Pork steak / Chops | 45-minute Recipe | Delicious Sweet Aroma

 

To know more about me drop by or share your experience in comments below. Thank you for visiting!☺☺

 

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January 8, 2018
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Pork Recipe | DUKRA MASS or Pork bafat | Delicious Sweet Aroma
Mangalorean food / South-Indian
4

Pork Recipe- Mangalorean Pork Bafat

I’m not sure why I have been hesitant on posting pork bafat recipe. Mostly because its commonly prepared by Mangaloreans, and I believe most people would know how to prepare it as it is a favorite among all Mangaloreans. However, some have their own special recipe so I thought of sharing this recipe my mom’s way and it’s always a great start to a new dish.

This recipe has been passed down for generations. Some call it pork bafat others Pork curry, and we at home call it “DUKRA MAAS” in konkani (Dukor – Pig  and Mass – Meat). You must have noticed while browsing through my posts some recipes call for Bafat powder. It is a ready-made powder which I got along with me to Singapore. Being brought up in Mangalore its a traditional Sunday ritual prepared by Catholics with its main features being the combination of vinegar and pork often served with a ‘pao’ (Idli / Dosa / Sanna) that is made from fermented rice of Konkani cuisine.

We get different types of pork meat in Singapore which is less fatty compared to the Mangalorean pork meat (best!). Hence, this pork recipe is more of a gravy than a curry. The fat imparts a great flavor to the dish which is why it must have some fat content. At home we sometimes prepare this in a claypot. As you follow through one of my posts on Claypot recipe cooking pork for longer gives it a unique taste. It gets more flavor the following day. So make sure you spare some for the next day.

Preparation time: 10 -15 minutes

Cooking time : 45 minutes

Serves: 4

Ingredients

Cubed Pork belly and lean meat – 1 kg (500 g each), I prefer less fat. Can also include bones

Onions – 3 large, chopped into 1/2 inch size

Garlic – 1/2 pod/bulb, sliced lengthwise

Ginger –  1 inch, finely chopped

Bafat  powder – 2 tbsp

Turmeric powder – 1/2 tsp

Vinegar – 2 tbsp

Salt – 1/2 tbsp

Cloves – 6 

Bay leaf  – 7 (optional), fresh if available, washed  and cut into halves

Directions

1. Cut the pork into cubes. Wash once and add it into medium deep-bottomed container. Prepare the onions, garlic and ginger.

Pork Meat | DUKRA MASS | Delicious Sweet Aroma

Ingredients for Pork | DUKRA MASS | Delicious Sweet Aroma

2. To the washed meat, add the rest of the ingredients such as: bafat powder, turmeric, vinegar, salt and cloves along with chopped onions, ginger and sliced garlic. Mix and combine together with your hands to coat spices to the meat.

If you have bay leaf you can add now. We usually have fresh ones at home in our backyard but I haven’t used it here.

Pork Recipe ingredients | Pork bafat | Delicious Sweet Aroma

3. On medium heat let the meat cook for 40 – 45 minutes covered. Check in between 2 or 3 times and mix. Water oozes out from the onions so there would be no need to add any water.

After 30 minutes, check for salt. Add if required.

Pork Recipe | Pork bafat | Delicious Sweet Aroma

4. Turn off heat when the pork has cooked. Serve with rice or bread. You can even have it as a side with beer.

Pork Recipe | DUKRA MASS or Pork bafat | Delicious Sweet Aroma

Cook’s tip:

*Do not add any water to this recipe. The onions release water as it simmers.

*If it gets too spicy add vinegar. The more the fat the more bafat powder you will need for spicing up the dish. The more leaner the meat less bafat powder is required depending on personal spice and same goes for black pepper pork.

If you wish to see related recipes hover over the recipe title and click:

Mangalorean Pancake with Pandan

Jackfruit fritters

Prawn with coconut milk

Pork Vindaloo

Black Pepper Pork

Coorgi Pork

Hope to hear your views on this recipe. Stay healthy!

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July 28, 2017
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Coorgi Pork | Delicious Sweet Aroma
Pork
0

Coorgi Pork

Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe.

Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated to Scotland known as “Scotland of India”. It has a lot to offer to tourists with acres of tea and coffee plantations with vast stretches of the pristine grasslands.

Preparation time: 20 minutes

Cooking time: 45 minutes

Appliance: Blender

Ingredients

Pork belly – 1 kg, cut into medium-sized pieces

Veg.oil – 1 tbsp

Fresh / frozen Curry leaves – 4 stems, washed and tapped dry

Vinegar/ Coorgi Kanchampuli/ Apple cider –  2 tbsp (if it’s spicy add more)

Salt

Coorg Pork Masala – 3 tbsp ( or you can prepare this powder with the ingredients given below under coorgi  pork masala powder)

 

For the paste: Grind these into a paste

Coriander – 10 stems

Green chilies – 3

Garlic cloves – 10 large

Onions – 3 big size, roughly chopped

Ginger – 1/2 inch

Blended paste | Delicious Sweet Aroma

Coorgi pork masala powder: In a small saucepan roast the following ingredients except turmeric for 2 minutes on high heat and make a fine dry powder using a small blender (see notes*).

Coriander – 1 tbsp

Cumin seeds / Jeera – 2 tsp

Mustard seeds –  1/2 tsp

Peppercorns – 2 tsp

Turmeric powder –  1/4 tsp

 

Directions

1. Cut the pork into medium-sized pieces and sprinkle 2 tsp salt. Set aside for 30 minutes.

Pork belly | Delicious Sweet Aroma

2. Using a sauce pan fry the pork without oil on medium heat until excess fat separates. Discard this fat and transfer the pork into a plate.

Stir-fry pork

3. Heat 1 tbsp oil in a heavy-bottom pan, add curry leaves. Add the paste, 1/4 tsp salt and fry for a couple of minutes.

frozen curry leaves

curry paste for pork

4. Add some water, pork meat. Mix and cook for 15 minutes on medium heat.

5. Now, add the coorgi masala powder, vinegar. Mix , cover and cook for another 15 minutes or until well cooked. Check salt, add if required.

Coorgi pork | Easy ! Delicious Sweet Aroma

Vinegar | Coorgi Pork | Delicious Sweet Aroma

Coorgi pork recipe | Delicious Sweet Aroma

 

 

Note:

*Remaining Coorgi masala powder can be stored in an air-tight container or zip-lock bag in the fridge for later use.

 

 

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May 4, 2017
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Black Pepper Pork | Mangalorean Pepper Pork | Delicious Sweet Aroma
Mangalorean food / South-Indian
0

Black Pepper Pork

Sometimes when there are celebrations at home, Black pepper pork is prepared by us Mangalorean’s. The local pork and the organic pepper seeds from the creepers in our home yard definitely makes a rocking recipe of black pepper pork, an all-time favorite. It’s not so fiery, you can moderate this by reducing the quantity of pepper. Using whole black pepper seeds which is later coarsely ground gives depth and awesomeness to this dish.

Organic home grown Back peppers | Recipes with Pepper

Creepers of black pepper seeds | Recipes

Harvested black peppers | Home grown Pepper Creepers

Related Pork Recipes:

Pork Recipe- Mangalorean Pork Bafat

Pork Lettuce Wraps

Pork Steak with Salad and Corn

 

Please note that the original recipe does not call for cumin seeds.

Preparation time: 10 minutes

Cooking time: 45 to 60 minutes

 

Ingredients

Pork belly – 1 kg, cut into small pieces

Black pepper seeds / powder – 2 to 5 tbsp (Depending on spice level, see notes)

Cumin seeds –  1 tsp (optional)

Salt

Ginger – Garlic paste – 1 tsp

Olive Oil – 2 tbsp

Turmeric – 1/4 tsp 

Onions – 2 medium, chopped into 1 cm thickness

Lemon – as required

 

Directions

1. Heat a small pan and fry the pepper seeds for 1-2 mins or until it starts dancing in the pan (initially I took 2 tbsp of pepper).

cumin & whole black pepper seeds for frying

Blend the pepper seeds along with cumin seeds in a small mixer jar into coarse powder. You can blend extra pepper separately to add later if you need more spice.

powdered black pepper & cumin seeds

2. In a large container, heat olive oil. Add pork, pepper powder, 1/2 tsp salt (you can add turmeric). Mix thoroughly to coat with pepper. If your not sure the spice level of pepper add less initially.

olive oil

olive oil with pork and black pepper

3. Fry the pork for 5 minutes on high. Add ginger-garlic paste. Stir fry making sure it does not stick to the bottom of the pan. Add  1/8 cup of water if necessary but not too much.

frying pork & adding ginger-garlic paste

 

4. Cover and cook on medium heat for 30 minutes, stirring occasionally.

5. Check for salt (I added 4 more tbsp of pepper for spice). Add Onions and mix. Onions release water after a couple of minutes. Cook for another 10-15 minutes on medium.

adding onions to pork after 30 mins

 

6. Turn off the heat. Squeeze some lemon if it turns out spicy to reduce the heat.

Black Pepper Pork

 

 

 

Notes

*Initially add 2 tbsp of ground pepper powder before cooking meat as directed in step 2. You can add additional pepper powder once the meat is cooked after 30 mins by tasting it depending on your spice level. Left over powder can always be used for other recipes so take generous amount of seeds.

*Turmeric powder is used to get a brownish color which I skipped using.

 

 

 

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January 16, 2017
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Pork wontons soup garnished with spring onion
Pork
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Pork Wonton Soup Recipe

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

It’s lovely exploring different cultures through food especially the Chinese food. I like Chinese food a lot and we have a lot of restaurants here that provide incredible food. Chinese wontons are commonly served which made me plan on making them at home as I was curious on how it would turn out.

Did you know that there is a difference between a wonton and a dumpling? I always thought they were the same! As I did some research I got to know the difference. A wonton skin is thinner than dumpling. It has a filling of pork or sometimes shrimp which is boiled and served as a soup whereas a dumpling is steamed, sometimes served with or without soup.

Finding a wanton wrapper was easy for me. At the grocery store it was available in the refrigerator section. If you have trouble finding them at your local grocery store look into the Asian/Chinese stores. They are found in round and square shapes mostly frozen I believe. I used the square wanton wrapper to give a desired shape while filling it with pork mince. Check out the video below if you like to know how to make wantons or dumpling in a creative way if you have the time. Until my next post, have a fabulous week!

Ingredients

Corn flour – 1 tbsp

Chicken stock cube – half

Oyster sauce – 1 tbsp

Spring onions & pepper powder for garnish

For the wonton filling:

Wonton pastry – 20 wrappers

Minced pork – 200 g

Spring Onions – 15 g

Ginger-Garlic paste – 1/2 tsp

Egg – 1

Garam masala powder- 1 tsp (optional)

Water / egg yolk for sealing the pastry

Salt

Directions

1. Add all the ingredients for wonton filling and mix together. Keep water in bowl to seal them (you can even use egg yolk) .Make the dumplings as shown in video.

2. In a pot filled with 2 cups boiling water add the rest of the remaining pork mince and cook for 10 mins on medium or until it boils.

remaining minced pork added to boiling water

3. In a small bowl containing 2 tbsp hot water ( I used 2 tbsp of soup), stir in the corn flour until no lumps are found. Also mix in the chicken stock cube. Add this to the pot. Add 1 more cup of water.

Corn flour

4. Carefully drop the wontons one-by-one into the pot. Add garlic. Take a tablespoon of oyster sauce and stir in lightly (you can also add the sauce before dropping the wontons).

Let it cook on low heat for 5 – 10 minutes or until it starts boiling.

wontons ready to cook

pork wontons droppped into the cooking pot with garlic

Oyster sauce

5. Garnish with spring onions and pepper powder. Serve hot.

Pork Wonton

Pork wontons soup garnished with spring onion

Note:

* If you have the wonton wrapper in the freezer. Place it in the refrigerator section for an hour or two before making the wontons. If you plan to make it right away keep it out in a warm area so it gets easier to remove the wrapper skin easily.

 

 

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November 7, 2016
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roasted pork ribs in the oven
Pork
0

Pork Ribs Recipe

It is my first preparation of a marinade for pork ribs which turned out as good as I expected. Previously, I had prepared pork ribs but it lacked some ingredient and marination time was less which is why I was reluctant to post it until now. I realized that this recipe turned out just the way I wanted. The excess marination gives it a nice roasted flavor with delicious, sweet and aromatic spice blend.

When marinating I initially thought the tomato ketchup would make it too sweet but it actually wasn’t sweet as it had a combination of other flavors. I really wouldn’t need to buy ready-made marinated pork ribs from the supermarket anymore, which I used to before, and they turned out too salty for me. This recipe just requires a few spices and its ready for the following day. It’s a perfect recipe even for a barbecue party and all you have to do is marinate the pork ribs few hours in advance.

 

Preparation time: 5 minutes (excludes marination)

Cooking time: 25 minutes

Ingredients

Pork ribs – 1 kg (1 lb 4 oz)

Vegetable oil / Olive oil – 1 tbsp

Garlic clove – 1 big, cut into half (or you can also add 1/2 tsp paste to the marinade & skip adding garlic clove when frying)

 

For marinade

Tomato ketchup – 2 tbsp or more if required depending on sweetness

Light soya sauce -2 tbsp

Chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Pepper powder – 1/2 tsp

Paprika powder – 1 tsp

Nandos peri-peri garlic sauce / sweet chili sauce – 1 tbsp

Salt -1/4 tsp

 

Directions

1. Wash the pork ribs and cut them into individual ribs.

raw pork ribs

2. Combine all the ingredients under marinade in a large non-metallic bowl.

marinade for ribs

3. Place them in a sealed zip-lock bag overnight or for 24 hours. Make sure you use all the excess marinade when placing them in zip-lock bags.

marinade for ribs sealed in a zip-lock bag for 24 hours

4. Heat a pan with 1 tbsp of oil, add garlic clove and fry it in the oil for 1 minute. Toss in the ribs along with the marination. Fry each side tossing and turning every 1 minute. Fry for 5-7 mins.

pan-fry for few mins before placing in the oven

5. In an oven set at 200 degrees Celsius (395 degree Fahrenheit). Put the ribs at the center on the oven rack. Set on Grill mode if you using an electric oven. Cook for 15 – 20 minutes turning the side once after 12 minutes.

6. Once its nicely roasted or browned, remove them from the oven and serve.

roasted pork ribs in the oven

 

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October 31, 2016
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Pork Stir Fry
Pork
0

Pork stir fry

I’ve always wanted to prepare something easy as a side dish just like the restaurants and this homemade stir fry recipe will knock your socks off!

Preparation time: 5 minutes

Cooking time: 30 minutes

 

Ingredients

Olive oil for frying

Red bell pepper – 1 big, cut into medium small (optional)

Green bell pepper – 1 big, cut into medium small 

Onion – 1 Medium, chopped

Sesame oil – 2 tbsp

Light Soya sauce – 1 tbsp

Ginger-Garlic paste – 1 tsp

Red chili powder – 1 tsp

Nando’s Peri-Peri Sauce (Mild) – 3 tbsp

 

For the marinade (Can fry instantly or can store it in the fridge for half an hour before frying)

Pork Shoulder meat – 300g, sliced as thinly as possible to make 3/4 inch wide of 1 1/2 ich long.

Light Soya sauce – 2 tbsp

pork shoulder meat

 

 

 

Directions

1. Mix the Marinated pork. In a heated wok/skillet with 1 tbsp of olive oil fry the marinated pork with its soya sauce in batches on high heat. Keep stirring well for approximate 10 minutes or until you see it turning brown (*see notes). Strain the fat and transfer pork into a container and keep aside.

Pork

pork fried

 

2. Using the same wok with the leftover fat, add sesame oil, onions, Green bell peppers, ginger-garlic paste. Stir together for 2 minutes. Add soya sauce. Mix well for less than 1 minute, then add the fried pork, chili powder. Toss and fry for another 1-2 minutes and not longer to retain the crispness of the vegetables.

bell peppers, onion

pork, bell pe

3. Pour the Nando’s sauce. Stir for 1-2 minutes. 

Nando's sauce

Remove from heat and serve hot as a side.

Pork Stir Fry

 

 

 

Notes

*Initially when frying pork, water oozes out and in a couple of minutes it starts drying out. Keep tossing the pork at this point and reduce heat if necessary. Stir every half a minute until you see the fat being released out by itself.

*If necessary add salt, but I haven’t added any salt as soya sauce has some salt content.

*To serve it crisp for later use, make sure the wok lid is not fully covered and let the steam away by keeping the lid slightly open.

 

 

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August 26, 2016
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Pork Vindaloo
Pork
0

Pork Vindaloo

“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.

This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.

Requirement: Blender

Preparation time: 20 minutes

Cook time:  30 minutes to 45 minutes

Ingredients

Vegetable oil/ Ghee – 2 tbsp

Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch

 

For the paste (Masala)

Dried red chilies – 2, soaked in water for 1 hour (see notes)

Onion – 1 Medium, Chopped

Cinnamon stick – 1

Cloves – 5

Star anise – 1

White vinegar – 2 tbsp

Garlic cloves – 3 whole, peeled

Ginger – 1 tsp

Pepper – 1 tsp (or 4 seeds)

Cumin Seeds – 1 tsp

Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)

Sugar – 1 tbsp

 

Post blending

Tomatoes – 2 medium, chopped

Salt – 3/4 tbsp

Paprika powder – 1 tsp

Red chili powder – 1 tbsp

 

Directions

1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.

Stepa_IMG_3475

spices

2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.

spice paste

3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.

Step2_IMG_3500

4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.

pork, spice paste

pork

5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.  

pork, spice paste, tomatoes

paprika powder, chili powder

6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.

Serve with cooked rice.

Final2_IMG_3548

 

 

Note

*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.

*As this recipe is not spicy, increase the number of chilies for more heat.

*It sauce tastes better the longer you cook.

 

 

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August 15, 2016
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