Tuesday, November 27, 2012

Recipe : Manglorean Style Pepper Pork

My friend May, over at The Chef is a great cook and a wonderful friend. We studied together for 5 years of college and we have now been friends for 20, yes TWENTY years! Wow, how the time flies!

Last month when I wanted to make Pork Indad, May's blog was one of the first ones that I visited to check on her version. Unfortunately, she has not yet uploaded her version of Pork Indad, but she did have a recipe for Pepper Pork, that I instantly bookmarked. Pepper Pork is not a dish that was cooked in our house while we were growing up, but it is cooked in a lot of Manglorean households.

May's recipe is more authentic, but I had my sister visiting and she hates seeing large pieces of onions in her pork (and to be honest, neither do I - large pieces of anything other than meat, in a meat curry tend to be pushed to the side on our plates), so I modified the recipe a bit and made it spicier for our taste. You can check May's Pepper Pork recipe on her blog My version takes a little longer to cook as I cook the cuttings (chopped ingredients) almost to a paste, so this also gives a thicker curry.

And if you don't eat pork, this recipe would be suitable to make a lovely pepper chicken too, you just need to cut down on the cooking time.

1 kg pork with fat and skin
4 large onions chopped
1 pod garlic chopped
2" ginger chopped
6 green chillies chopped
5 tbsp pepper powder
pinch of turmeric powder
salt to taste
vinegar to taste 2-4 tbsp (I like my pork dishes on the sourer side and it also depends which vinegar you are using)
1 tbsp soya sauce
2 tbsp tomato sauce
1-2 tbsp oil

Wash the pork, mix with salt (little less as we add soya and tomato sauce in the end which have their own salt), pepper powder, vinegar and turmeric powder and keep aside.
In 1-2 tbsp oil, fry the finely chopped onion, ginger, garlic and 4 of the green chillies. (You can even just grind all these ingredients into a paste to avoid the chopping if you prefer)
Fry till the ingredients are completely cooked and mash together into a thickish paste.
Add the marinated pork and cook till done, stirring frequently (if not cooking in a pressure cooker) and adding a little water whenever necessary.
Once fully cooked, add the soya sauce and tomato sauce and adjust liquid content, salt and vinegar to taste.
Give it a final boil and serve hot with rice or poli.

I was so busy chatting away with my sister, that I forgot to take pictures, I just have this one that was clicked on the phone. But I'll definitely be cooking this again, so I'll upload more pictures when I do.


May said...

You have no idea what a hit this dish is with the germans..:D(I reduce the quantity of pepper powder and use only 1 green chilly). They are huge lovers of anything pork and after tasting this, got quite a few requests for cooking lessons..lol!!!
20 years is long, isn't it? I did the count when I was asked last if I knew anybody to help us during our return to Ahmdbad...:-) How time has flown!!

Karishma Pais said...

May, your food is soooo tasty, even I would attend your cooking lessons if you ever decide to offer them.

I use a lot of short cuts in my cooking, to minimise washing up :) so I don't cook traditional Manglorean food evry often.

I find it easier and faster to cook North Indian style or Chinese/Italian kinds of cuisines - that don't require grinding and grating :)

I calculated just before writing this post and was shocked that the count was 20 years, Its making me feel a bit of a mathari, but I'm consoling myself that we've known each other for longer than half of our lives :) so we aren't that old :)


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