Goan Pork Vindaloo
1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar
For the masala –
12 Kashmiri chillies, deseeded
6 black peppercorns
3 green cardamom pods
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste
Cut the pork into chunks and set aside.
Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)
Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.
Add the masala and fry off well for a couple of minutes.
Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.
Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)
Cover and cook till the meat is tender.
Check for seasoning and adjust as required.
Add 1 tsp sugar to balance out all the flavors.
Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.
Early last month, Sarah of Fantastical Sharing of Recipes, who happens to be our SRC boss lady 😉 called out to all the club members and announced an SRC reunion event. Of course, I signed up for it and for this event, I was assigned Micha’s blog, Cooking Mimi. Micha’s blog is packed with great recipes. I had an absolute blast going through her blog and picking a recipe for today. After a lot of looking around I narrowed my choices down to this Hawaiian Pork, Potstickers (she even makes her own potsticker wrappers), Quick and Crispy Pork Cutlets and her Sweet Chili Pork. Have you spotted the trend here? I somehow happened to be zeroing in on Pork recipes. So this much was clear, I knew I was making Pork. When I saw her recipe for Sweet Chili Pork my mind was made up. This is what I was going to make.
Before we move on to the recipe, let’s talk about this Sweet Chili Pork, shall we? This dish has it all with juicy little pieces of pork tossed in a sweet sauce with mild heat from the Sweet Chili sauce and the crunch of the onion and capsicum just rounds it off beautifully. I could not believe how easy this recipe was. I wanted to try it just to see if a recipe this minimal would hit the spot. And hit the spot it did. I am so glad I tried this out. My husband is not a fussy eater but he is my biggest critic and helps me work on recipes and tweak them. He was floored by this recipe. And I agree with him 100%. This recipe is very similar to the kind of takeaway meals we got back in Bombay, albeit not with pork, but with chicken. Thank you Micha, for an absolute stunner.
I only made a couple of minor additions to the original recipe. I added some finely chopped ginger and garlic and some pieces of capsicum (green peppers) to the recipe. We served this up with some fried rice, but this would work very well with some noodles too.
Sweet Chili Pork
1/4 kg boneless pork
1/3 cup flour
1/4 cup cornstarch
1/2 cup + 1 tbsp vegetable oil
1 large onion, cut into cubes
1 /2 green capsicum, cut into cubes (similar in size to the onion cubes)
3 cloves garlic, finely chopped
1/2″ ginger, finely chopped
1/2 cup sweet chilli sauce
Salt, to taste
1 tbsp lime juice
Heat 1/2 cup of oil in a skillet over moderate heat.
Crack the egg into a small bowl, whisk it and set it aside.
In another bowl, mix the flour and cornstarch.
Cut the pork into bite sized pieces. Toss the pieces in a little salt and lime juice. Toss the pork pieces in the flour mix. Then dip them in the egg and in the flour mix again .
Fry the pieces of pork in batches for about 3-4 minutes a side or until golden brown and crispy. Drain and set aside.
Heat 1 tbsp of oil in another pan.
When the oil is hot, add the onion and capsicum and stir fry till the pieces have just started to soften. I like mine a little crunchy. Cook it to your desired level of doneness.
Add the finely chopped ginger and garlic and stir it around.
Add the sweet chilly sauce and the fried pork pieces. Stir to coat everything in the sweet chili sauce. At this point, if you want a little more sauce in the dish, add some more. Toss well.
Here’s a peek at all my previous SRC posts.
Don’t forget to see what the others have whipped up for our 2018 reunion –
I usually make my favourite pork curry and we enjoy it. Apart from that, I’ve only ever made these pan-fried pork chops and thats how long my pork recipe repertoire is. Now that’s just wrong and needed to be fixed. You will see a few more pork recipes coming up. When I was on the lookout for some interesting ways to cook pork, I came across this recipe. I have heard so much about how good pork belly is and also how good a sticky Asian glaze can be, so obviously the two together had to be even better, right? I was so right. The original recipe calls for the pork to be cooked for 2 whole hours. While I’ve done this before when I didn’t have access to my pressure cooker, I knew I wasn’t going to slow cook it this time. I used my pressure cooker and in about 15-20 minutes achieved the same lovely tenderness. If you haven’t tried using a pressure cooker before, you should. Maybe borrow it from a friend and see if it works for you. I use mine all the time. I use it to cook meat, boil dry beans (instead of buying canned ones), boiling potato and beetroot and so much more. I cannot imagine life without my pressure cooker. Oh wait, I did have to wait for a whole year before I got mine from back home and it wasn’t fun. It just cuts down cooking time drastically and you save on gas/energy by cutting down on cooking time. That’s a win-win in my book. I hope to share more pressure cooker recipes with you in future.
Back to the pork belly. There’s beautiful flavour in the meat and the glaze is just a wonderful bonus. One thing I should mention is be very careful when the meat is in the pan, there is a lot of serious popping that goes on and you don’t want to burn yourself. Frying the pork adds some lovely crunchy bits to the pork. So you end up with tender, succulent meat, crunchy bits and a sticky glaze. Yum!!! I served this pork up with a bowl of warm noodles and some stir fried Asian greens.
Chinese Sticky Pork Belly
Adapted from: Kitchen Sanctuary
The other day, I was in the supermarket doing my usual grocery run and I saw these gorgeous packets of pork scotch fillets that were on special. (When things are on special, you want to make sure you have some time before the ‘Use By Date’ printed). These were well within the time frame and looked good. So I picked up a packet since I hadn’t figured out what we were going to have for dinner that day.
The recipe isn’t even a recipe per say, just a marinade and then you cook the meat to your liking. But the sheer simplicity that results in something this delicious made me want to share it with you. Once you apply the marinade, you should try and give it atleast half an hour to an hour to let the flavors do their magic. If you don’t have that kind of time, you could still make this and have a delicious dinner, but letting the meat sit in the marinade makes it so much better.
Serve it up with some fresh salad and your favorite side and you’ve got yourself a fantastic meal.
Pan Fried Pork Chops
Pack of 3-4 pork scotch fillets
Salt, to taste
Lime juice, to taste
1 tsp. ginger paste
1 tsp. garlic paste
Freshly crushed black pepper, to taste
1 tsp. oil
Place the pork chops in a large shallow dish or plate.
Sprinkle the salt, lime juice, ginger and garlic paste and the crushed pepper. Rub the marinade into the meat.
Let the meat sit in the marinade for half an hour to an hour.
Heat the oil in a pan. Place the pork fillets in the pan. Cook to your liking,
I cook it for about 4 minutes on each side.
Take it off the pan and let it rest for a couple of minutes.
Serve up and enjoy!
Their goal for this month was attempting to make a New York Style Pizza from scratch at home. We love pizzas and I enjoy making them from scratch too and yet somehow, I’ve never blogged about if before. Strange, I know. I figured this would be a great way to add to my baking repertoire and I pretty much stuck to the recipe except for not using fresh basil in the sauce as it wasn’t available. But I did instead add some mixed Italian herbs to develop a better flavor profile for the sauce. I halved the recipe and made 3 pizza pies of different sizes. This was enough for dinner for 2 with enough leftover for another meal coupled with a salad.
It was a good learning experience and I can’t wait to see what this group decides to bake next. For now, here’s a peak at the pizzas I made. They tasted wonderful and I was very pleased with the fact that it was made at home and not just ordered for. One thing that I will do the next time is pay more attention to presentation. Other than that, this recipe is great.
This is the veggie one we enjoyed. Toppings include red onion rings, green peppers and corn. I used a combination of Mozzarella and Cheddar cheese.
Here’s a snapshot of the non-veg version. Toppings include red onion rings, green peppers and spicy pork sausage slices. I used the same combination of Mozzarella and Cheddar cheese for this one as well.
New York Style Pizza
Adapted from: Serious Eats
Shredded cheese of your choice – I used a mix of mozzarella and cheddar
Toppings of your choice – I used Veg (Onion rings, Green pepper rings and corn kernels) and Non-veg (Onion rings, green pepper wings and spicy pork sausage slices)
For the Dough –
2 1/4 cups all-purpose flour
3/4 tbsp sugar
1 1/2 tsp salt
1 tsp instant yeast
1 1/2 tbsp EVOO
7 1/2 ounces lukewarm water
Place the flour on your workstation.
Make a well in the center and place the yeast, sugar and water in the center.
A water gradually and work the flour from the center working in a little bit of the flour at a time, till all the flour is used up. You may or may not need all the water.
When you’ve got a soft, pliable dough, place it on one side.
Spoon the salt on the workstation and pour the oil over the salt. Rub down on it using the base of your palm.
Work the oil into the dough. Round it off to a smooth ball, cover with a damp cloth and keep aside in a warm place for about an hour or till the dough has doubled in size.
In the meanwhile you can start working on the sauce.
For the sauce –
1 (200g) pack tomato puree (non availability of canned tomatoes)
1/2 tbsp olive oil
1/2 tbsp butter
2 cloves garlic, minced
1 white onion, finely chopped
1/4 – 1/2 tsp. Dried oregano
1/4 – 1/2 tsp. Mixed Italian herbs
Salt, to taste
A pinch of red chilli flakes
Freshly cracked black pepper, to taste
1/2 – 1 tsp. sugar
Heat the oil and butter in a pan.
Tip in the garlic and saute for a few seconds to release the aroma.
Tip in the onion and saute till the onions have softened.
Tip in the spices and herbs and stir it in.
Add the tomato puree and stir in. Let it simmer for about 10 minutes.
Season with some salt, pepper and sugar. Stir and let it continue simmering till it thickens and the flavors develop, about another 15-20 minutes. Be careful to not burn it. Check on the sauce at about the halfway mark. If you’re happy with the flavors, take it off the fire.
To assemble –
Preheat the oven to 180ºC.
Lightly drizzle some olive oil on the baking sheet and spread it on the pan.
Divide the dough into 2-3 portions. Roll into balls and using your fingers flatten it out to form a disc, keeping the outer edge a little thicker. Drape the dough over your knuckles and gently stretch till the crust is about 1/4″ thick.
Place on the greased sheet. Spread the sauce over it. Add your toppings and finally the cheese.
Bake for about 10-15 minutes till the cheese is all melty and has a few brown specks on it.
Take out of the oven, slice and serve hot.
Note: The original recipe has you rest the dough for about 24-72 hours. But when I did that the last time I made pizza, I was treated to a big disastrous mess in the fridge. So I made these the same day.
I hope you enjoy it as much as we do 🙂
Spicy Goa Sausage Chilly Fry
1/3 packet Goa sausages, taken out of casing and chopped
1/2 tbsp. oil
2 onions, chopped
4 curry leaves
2 green chillies, chopped in to 3-4 pieces
1 tomato, chopped
1 large or 2 small potatoes, cubed
Heat the oil in a pan. Add the onion, curry leaves and chillies and sauté till the onions have softened. Add the finger and sauté till the onions have browned.
Add the tomatoes and continue cooking till they have softened.
Add the sausage meat and let it fry a little and release its flavors. Once the aroma has released, tip in the potatoes. Stir fry for a couple of minutes.
Add a splash of water, not too much, cover and cook till the potatoes are done.
Serve hot with bread.
This recipe is linked to –
Whats on the Menu Wednesday
Recipes I Can’t Wait to Try