The love for pork runs through our family for generations like most Mangalorean Catholic families! Apart from the traditional Mangalorean/Goan recipes such as Bafat, Vindaloo, Indad, Balchao and Sorpotel, I sometime feel adventurous to experiment with different recipes. Today, was one such day, wherein I modified an old pork recipe from my mum-in-law's cook book, by using capsicum and changing the proportions of a few other ingredients. It turned out to be yummy and it's my pleasure to share it with you!
Preparation time - 10 minutes + overnight marination
Cooking time - 50 minutes
Ingredients :
Pork - 750 gm
For the marinade :
Ginger garlic paste - 1 1/2 tbsp
Black pepper powder - 1 1/2 tsp
Cloves powder - 3/4 tsp
Cinnamon powder - 1 tsp
Cardamom powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Red chilli powder - 3/4 tsp
Vinegar - 1/4 cup
Garlic - 7, finely chopped
Green chillies - 4, made to a fine paste
Salt - 3/4 tsp
For the final preparation :
Oil - 2 tbsp
Onions - 3, medium size, finely chopped
Black pepper powder - 1 tsp
Green peppers - 1, diced
Fried coconut chunks - 2 tbsp
Salt - 1 tsp
Garam masala - 1/2 tsp
Lemon juice - 1 tsp
Curry leaves - 1 sprig, for garnishing
Method :
1. Wash and cut the pork into medium-sized or small cubes.
2. In a bowl mix in ginger garlic paste, coriander, cloves, cinnamon, cardamom, turmeric, red chilli and black pepper powders, vinegar, green chilli paste and salt. Add the pork to this marinade and refrigerate overnight.
2. Pressure cook the marinated pork once it reaches room temperature and cook on high heat for 4 whistles and simmer and cook for 20 minutes.
3. In a deep bottomed pan, heat oil, add the curry leaves and stir fry for a minute. Add the onions and saute till they turn light brown.
4. Add the diced capsicum and the fried coconut chunks and stir fry for 3- 4 minutes. Add the garam masala and black pepper powder.
5. Add the cooked pork and mix well and cook till it gets dry.
6. Transfer to a serving bowl. Pour the lemon juice on the top and garnish with fried curry leaves.
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