After days of procrastination, I finally did it!!! and here is the end product…
Yes that’s pork curry – authentic mallu style, or at least the way my mom makes it. Those who know me personally would know how rare it is for me to actually sit up on a weekend and cook. But I did! and I am so proud of myself, considering the fact that it came out well, and more important, I did not mess up the kitchen (the proof lies in the fact that my roomie came home and asked me where I had bought it from. Normally, if I cook, the kitchen gets so screwed up, my roomies actually hide plates and vessels so that i wont use them all!)
Its not that i hate cooking – in fact the opposite. I love making stuff, but without any interference, and totally at my own pace, without anyone making any smartass comments. Which explains why the pork came out well – it was prepared in total solitude; jagjit singh, iced tea, and the aroma of grease with garam masala….awesome!!!! And strange as my friends might think, I actually do enjoy entertaining too. Oh I have never been the kinds who has formal parties and proper get togethers, but I do like people coming over. Of course, I am terrified to invite the pros (guys who are so good ar it), which is probably why i have been only inviting starved mallu bachelors only:D
Anyway, the pork curry was part of a resolution – am gonna try and make one dish every week. *determined look*
All in all, a nice weekend!!!:D
You made this??? Unbelievable!!!:-p It looks really yummy!
Btw…whenever you call me over please please please make fish/chicken/mutton…coz I don’t eat pork. 🙁
Of course!!!! You name it, and its done. bas aaja!:)
ditto with smiling tina – don’t eat pork!
Since none of these ( starved, mallu, bachelors ) appellations fit, I guess, I’ll follow your recipe and try it out with chicken or shrimp.
receipe?
do not post just pictures…very unfair
you should post the recipe as well…
Re: receipe?
Recipe?Hmmm, I am not sure about the proportions, but here is what I did..:)
Ingredients:
4 small tomatoes
1 whole garlic, little ginger, 4 green chillies
Cloves, cinnamon
Garam Masala, Red Chilli Powder, Coriander powder, small jeera
Coriander Leaves
Half kilo Pork
4 potatoes (not necessary, but I add potatoes to almost everything I cook)
Method:
Wash the pork, peel the potatoes and keep aside. Grind the tomoatoes, ginger, green chillies, and garlic with little of the coriander powder in the mixie. Heat very little oil (very little because the pork has too much) in a pressure cooker, add jeera for tadka, and add the tomato/garlic paste and heat for a while till it simmers. Add the remaining coriander powder, garam masala and salt and keep on low heat till the raw masala taste goes. Add the pork and the potatoes, put the cover back, and 15 whistes (I am scared with pork and insist that it is well cooked)
yummy! looks super tasty! *slurp*
thank ya:D
I thought I’d had my fix of pork in Goa last week, but I’m salivating all over again.
aaah goa – am hoping i will have my share of pork when i visit Goa during the diwali weekend.
As for cooking, pork is the easiest – its most difficult to screw up!
2 Wishes:-
1) I wish I ate meat. The dish looks so yummy..!
2) I wish I were a starved mallu…
Grins…
yummmy…
***** drools *********
Re: yummmy…
😀
*bows*
Recipe please! And I am kicking myself for not having some chilli pok yesterday despite being so close by to the restaurant that serves it!
DAMN!
Re: receipe?
Wow, chilli pork.. you should have!! Its my fav kind of pork. But unfortunately, I dont know the ABC of chinese cooking.
Here is the recipe that I used. As I said, am not really sure abt the exact proportions, but you could try it out..:)
Ingredients:
4 small tomatoes
1 whole garlic, little ginger, 4 green chillies
Cloves, cinnamon
Garam Masala, Red Chilli Powder, Coriander powder, pepper, small jeera
Coriander Leaves
Half kilo Pork
4 potatoes (not necessary, but I add potatoes to almost everything I cook)
Method:
Wash the pork, peel the potatoes and keep aside. Grind the tomoatoes, ginger, green chillies, and garlic with little of the coriander powder in the mixie. Heat very little oil (very little because the pork has too much) in a pressure cooker, add jeera for tadka, and add the tomato/garlic paste and heat for a while till it simmers. Add the remaining coriander powder, garam masala, pepper and salt and keep on low heat till the raw masala taste goes. Add the pork and the potatoes, put the cover back, and 15 whistes.
Re: receipe?
yuck ! you eat pig meat ? ewwww !
Re: receipe?
Panni!!!!:D
Re: receipe?
enthoh? ennae aannoh vilichchathu 😀 lol
Re: receipe?
15 whistles?? I have never tried cooking pork at home. My mom used to make it at home. And now I am suddenly salivating over the pic you posted. The recioe sounds quite simple. I expected it to be a bit complicated with some coconut and some sesame seeds etc types.
And potatoes with mutton tastes well! You need to acquire a taste for that.My husband frown at the sight of potatoes in a mutton curry!
Re: receipe?
Its very simple and easy. And yes, potatoes with meat is an acquired taste; it not only adds flavor, but also helps thickening the gravy.
15 whistles – because it was pork and I am scared of tape worms. It was the first time i was making pork and I didnt want to take a chance!!
Re: recipe?
The duration of cooking and the quality of your flame are more important than the number of “whistles”, which can be completely misleading and would depend on the brand and size of the cooker, the amount of water, and the heat. Five minutes on high and 20 minutes on a medium flame should be just right. My trusty Hawkins delivers about 30 whistles on that setting!
One can usually tell when pork’s cooked to a turn by the consistency of the fatty chunks — they should be jelly-like, with a pleasantly crunchy rind. If it’s chewy, you need to put it back on the stove. It’s harder to guess by checking the flesh, because in the case of pork the meat actually seems to get harder when overcooked.
Re: recipe?
Hey, thank you for telling me all this.
I started cooking only recently and had no clue abt all this. I do stuff more by gut instinct and lucky chances:) Will keep your tips in mind. btw, do you know of any way I can drain the fat from the pork after cooking? (easier way I mean – I did it with a spoon, but it was still quite oily.)
Re: recipe?
The easiest way is to trim the fat before you marinate and cook the pork. In fact, most butchers will offer a “no bones no skin” option. This is twice as expensive, but it’s all lean meat. And it’s worth it, since even the best farm-bred pork available in Bombay is less expensive than mutton. I buy this lean pork, then request some fat and bone to be thrown in because these are what give flavour to the meat. This allows you to regulate the amount of fat that goes into your recipe. Some of the fat will still melt and run into the curry — this can’t be helped. Just add a dollop of vinegary mustard on the plate, which makes an ideal “thottu koottaan” to Kerala-style curried pork and keeps you from feeling full too soon!
Re: recipe?
Ramzan okke alliyo? Flavor of the season, what?
Re: recipe?
Ramzaanu panni yoh? 🙂 Hamukkae ithu vazhakkinolla porappaadaanu 🙂
Looks delicious.:)
Just outta curiosity, how many people did that serve?
Thank ya!:)
Well, three people could have eaten – though just 2 of us did!
Wow!
To add to the chorus, it really does look yummy! And recipe sounds simple enough!! Never got around to cooking pork, maybe I should…
For reducing the fat – have you tried this? Put the pork pieces in a dry pan on high heat. (Add just enough oil to keep them from burning.) Reduce the heat once the fat starts seeping out. You can get a lot of fat out this way and use it for cooking later. I used to do this with chicken skin – it’s delicious. Don’t know if it works just as well with pork, but I guess it should.
-Mika
Re: Wow!
You should cook..and invite me. Btw, I am planning to come to you..for some baking recipes. thats next on the agenda:)
Re: Wow!
Come home and I’ll make you do the baking. You get to eat what you make…:D
inviting starved mallu < << bachelors >>>
I smell not just pork curry here 🙂
Your nose is on the wrong track:-)
That looks wickedly spicy!
It was!!:D
I thoguht I had put in some response tot he pork gravy in the dish.
I am confused. Must be at flickr then.
This recipes sounds interesting.
How is the progress on one new recipe a week.
Are you looking for guinea pigs to try out things l;-)
yeah, that was at flickr.
New recipes every week, its going well – though they didnt look half as appetising as the pork curry. As for guinea pigs – well yeah, lot of people actually refuse to eat what I cook:D
hehehheh you are so lucky then……you get to store all the food for your own self.;-)))
And to think…
…that I wrote about my problems with food-people just now.
Kraz.
http://wrecktangle.blogspot.com
Re: And to think…
Grin….
next time get a better looking vessel. presentation points only 50/100
If you insist…
A random food pick from me 😉
Re: A random food pick from me 😉
Gulp!!!*grin*