Most Manglorean pork dishes are heavy with masalas and long cooking processes. This is one of the few lighter pork dishes which works especially well in summer, when we wanted pork, but in a lighter form.
Ingredients:
About 1 kg pork with a good balance of fat and meat - no bones.
Salt to taste
2 tbsp finely chopped ginger
1-2 tbsp lemon juice/vinegar
2-3 green chillies chopped
1 medium red onion chopped
2 tbsp chopped corriander
Method:
Boil the pork with salt, chopped ginger and lemon juice / vinegar to taste without any water.
Once it is cooked, remove the excess water (reserve for use later - for
heating up the dish or as a stock) and let the meat fry a little bit.
Mix with chopped green chillies, onions and corriander.
Serve warm when freshly mixed or at room temperature.
This dish is not meant to be reheated.
This is one of the lightest pork dishes that is made in Mangalore and surprisingly I ate something very similar in Shillong where it is called dohkhleih.
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