Monday, October 28, 2013
Recipe : Shan Masala Pork Chops
As you can see from the last few recipes, I've been busy, so I'm looking for fast cooking options. Pre-mixed masalas are of course a great way to help speed up the cooking process and the best thing with marinating meat is that once its all in the fridge, I just have to decide an hour before, what we want to eat and let it come to room temperature before I cook it.
I used the Shan Fried Chops/Steak masala for this dish. But although the recommended proportion was one packet mix to 2 kilos of meat, I used it all up on 1 kilo meat (it wasn't too spicy for us) and maybe next time, I would add some ginger and garlic paste to the marinade too. the vinegar wasn't part of the instructions, but more of a gut feel and I think it helped tenderise the meat and added flavour.
The taste is good and I think it will be great on fried fish too.
1 kilo pork / lamb chops cleaned and dry
1 packet Shan Fried Chops/Steak masala
4 tbsps vinegar - I used Goan toddy vinegar
1/2 tsp oil
Marinate the chops in the masala mix and vinegar, at least overnight.
If you like thin chops, then pound and flatten them before marination.
Let them come to room temperature before cooking.
Warm the oil in a wide pan. Sear both the sides and then cooked either covered or uncovered until done depending on your preference for juicy or crispy chops.
These can also be cooked on a grill or a Barbecue.