Pork recipes for u..

PORK RECIPES

Kerala Pork Curry Recipe

Pork - 1 kg or about 2 lbs (without outer skin layer)Red chili powder - 2 tbsp flatWhole black pepper - 1 tbsp fullCoriander powder - 3 tbsp flatTurmeric powder - 1 tsp flatCloves(Grambu) - 5 nosCinnamon(Karugapatta) - 2 pcs of 1" lengthCardamom(Elakka) - 1 noCumin seeds(Jeerakam) - ½ tspGinger - 2 pcs of 1 inch cube(finely chopped) Garlic pods(medium) - 6 nos(finely chopped)Onion(big) - 2 nos(cut into small pieces)Tomato(medium) - 2 nos (cut into small pieces)Curry leaves - 2 stemsVinegar - 2 tsp fullSoya sauce - 2 tsp fullChicken Bullion - 1/2 cubeSalt - As reqdOil - 4 - 5 tbsp



Method:
1)Cut pork into medium size pieces, remove outer layer of the skin, wash and keep aside.2)Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamon, cardamom and cumin seeds and keep aside.3)Cook the pork along with some salt and a pinch of turmeric powder in a pressure cooker upto 1 whistle. :- Do not add water.4)Heat about 4 tbsp of oil in a pan.5)Add ginger, garlic and onions and sauté on high flame, till golden brown. 6)Add the ground ingredients and sauté on a low flame for about 3 – 4 mins. ;- Take care not to burn the masala.7)Add tomatoes and a pinch of salt and sauté, till the tomatoes get mashed up and oil starts separating from the masala.8)When masala is done, add the cooked pork, vinegar, soya sauce, chicken bullion, salt and 1 cup of water and stir, till the pork is completely soaked in the masala. 9)Cover and cook on a medium flame for approx 10 min. stirring occasionally. 10)Add curry leaves and stir well.11)Cook for another 5 - 10 mins.12)When done, remove from the flame.13)Garnish with coriander leaves, if desired.:- Serve hot with white rice or roti.


Pork Gravy Recipe

Pork meat - 1 kgOnion(big) - 4 - 5 nos(chopped)Garlic pods - 2 nos(finely chopped)Garlic - 50 gm(finely chopped)Tomato - 200 gm(finely chopped)Green chillies - 4 nos(slit across)Soya Sauce - 2 tspVinegar - 2 tspSalt - As reqdDry masala:Chilly powder - 3 - 4 tspCoriander powder - 3 tspCumin(Jeeerakam) powder - 2 tspPepper powder - 1 tsp :- Dry roast the above powders together, till slightly black.

Method:

1)Wash pork meat & put it into a pressure cooker.2)Add finely chopped onion, ginger, garlic, tomatoes & green chillies along with salt.3)Pressure cook along with the vent for 3 to 4 whistles.4)Once all the pressure is gone, remove the lid of the cooker & keep the cooker on fire.5)Add the dry masala powders.6)Add vinegar & soya sauce & simmer for 10 minutes on low fire.:- Serve with rice or roti or bread.


Pork Pies Recipe

Pork - 1/2 kg(cut into fine pieces or minced)Onions(large) - 6 nosTamarind(Puli) water - 2 tbspSugar - 1 tspSalt - As reqdFor the dough: Flour seived thrice with 1/2 teaspoon baking powder - 250 gmor125 gm flour and 125 gm Semolina/rava seived with baking powderEgg yolks - 3 nosGhee - 1 tbspSalt - 1/4 tspFor the ground spices:Green chillies - 2 nosRed chilly(Kollamulaku) - 1 noGinger - 1/2" pieceGarlic pods - 6 nosCumin seeds(Jeerakam) - A pinchTurmeric - 1/4" piecePeppercorns - 6 nosCinnamom(Karugapatta) - 1" pieceCloves(Grambu) - 6 nos

For the dough:1)Knead all the ingredients thoroughly till a soft dough is formed and keep it aside. Do not use water.For making pork pies:1)Mix together the cut/minced pork and the ground spices well. 2)Brown the sliced onions in a little oil and add the meat mixture and fry well.3)Add two tbsp of tamarind water or vinegar, a tsp of sugar and a little warm water just enough to allow the meat to cook. Remove from fire when the preparation gets relatively dry. Salt may be added if desired. 4)Divide the dough into small even-sized balls.5)Spread them on greased aluminum forms, fill with meat stuffing and cover with remaining dough. 6)Close every empadinha well till it has a nice finish. 7)Brush the top of each empadinha with beaten egg yolk to give it a glazed finish. 8)Bake till light brown.



Pork Roast Recipe

Pork with fat - 1/2 kg(cut into cubes)Turmeric powder - 1 tspGarlic paste - 2 tspGinger paste - 1 tspPepper - 2 tspGreen chilies - 6 nosOnions - 3 nos(finely chopped)Small onions(Kunjulli) - 6 nosCurry leaves - 4 stems Fennel seeds(Perinjeerakam) - 1/4 tspCumin seeds(Jeerakam) - 1/2 tspCloves(Grambu) - 5 nosCinnamon(Karugapatta) - 1" pieceSalt - As reqdVinegar - 2 tbspRum - 1/2 cup

Method:

1)Wash the pork cubes with water.2)Soak it in 1/2 tsp turmeric powder, salt, 2 tbsp of vinegar and luke warm water for about 20 mins. 3)Wash it again.4)Soak the Pork cubes in rum for about 30 mins.5)Grind together fennel seeds, cumin seeds, cinnamon, clove, pepper, turmeric powder, ginger paste, garlic paste, 2 stems of curry leaves and small onions.6)Add this mixure to the soaked pork. 7)Add salt.8)Cover this with a lid and cook for 2 1/2 hours on low flame.:- If you are using pressure cooker, then Close the cooker and bring it to full pressure. Reduce the flame and cook for 45 mins approx....but suggest not to pressure cook.9)After cooking, take 2 spoons of melted fat from this to a tawa.10)Saute in it the onions, curry leaves, slit green chillies and add the cooked pork to this.11)Stir well and cook for 10 mins.:- Serve hot with bread/chappathi/appam/idiappam.:- Can add/reduce the amount of pepper according to ur taste. :- Adding one tsp of raisins while grinding the spices will make the roast more yummmm.



Pork Vindaloo Recipe

Lean pork - 1 kgOnion(large) - 1 no Oil - 1 cupMustard seeds - 1/2 tspVinegar – 2-3 tspGreen chilies - 4 - 5 nosGinger - 1 cm cubeTurmeric powder - 1 tspSalt - 2 tspCurry leaves - A few For the ground spices:Red chillies(Kollamulaku) - 20 nos Garlic puree - 1 tbspGinger paste - 1 tbspCumin seeds(Jeerakam) - 2 tsp Mustard seeds - 2 tsp Cinnamon(Karugapatta) - 2 cm stickCloves(Grambu) - 3 - 4 nos

Method:

1)Wash and cut the pork into cubes, 2)Heat oil in a pan and add mustard seeds.3)When they crackle, add sliced onions, chillies and ginger and fry till dry. 4)Add ground spices with turmeric powder and fry till the oil starts separating. 5)Add meat and curry leaves and mix well. Fry for 5 minutes. 6)Add vinegar and salt and cover and cook on a very low heat for 1 hour till the meat is tender. :- Alternatively you can pressure cook for 40 minutes. Do not add any water.


Portugese Curry Recipe

Lean leg of pork, off the bone without fat - 675 gmGhee or oil - 3 tbspGarlic(chopped) - 6 flakesOnions - 225 gm(finely chopped)Lemon juice - 2 tbsp(30 ml)Garam masala powder - 1 tbspCoriander leaves(chopped) - 15 gmFresh red cayenne chillies - 4 nos(finely chopped)Bay leaves(Karuga/Vazhana ela) - 3 Cloves(Grambu) - 10 nosCardamom(Elakka) - 6 nosCinnamom(Karugapatta) - 5 cm stickCumin seeds(Jeerakam) - 1 tspFor the marinade: Red wine - 200 ml Red wine vinegar - 2 tbs (30 ml)Garlic(crushed) - 6 flakesRed chillies(Kollamulaku) - 3 tbsp(finely chopped)Coriander powder - 1 tspCumin(Jeerakam) powder - 1/2 tspSalt - 1 tsp

Method:

1)Cut the meat into four cm cubes.2)In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days. 3)Heat the ghee or oil in a kadai or wok.4)Stir-fry the garlic and the spices for a minute. 5)Add the onions and continue to stir-fry for about eight minutes. 6)Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole.7)Place in an oven preheated to 90 C/375 F/Gas 5.8)Add a little water after 20 minutes, if required. 9)Repeat 20 to 25 minutes later, adding the remaining ingredients. 10)Cook for a further 20 to 25 minutes or until the pork is completely tender.



Pork Aachi Recipe
Pork - 500 gmCoconut oil - 4 tbspOnion(medium) - 1 no(thinly sliced)Green chillies - 3 nosVinegar - 2 tspGinger - 1/2 podorGinger paste - 1 tspGarlic pods - 3 nosorGarlic paste - 1 tspBeef stock cubes - 1 no(any substitute would suffice)Ready to mix potato mash - 3 tbsp(powder or flake)Meat masala powder - 4 tsp

Method:

1)Heat 2 tsp of coconut oil in a pan or a kadai.2)Add pork pieces and 2 tsp of meat masala powder and fry for a minute. 3)Add a spoon of vinegar and fry further for a minute.4)Add a cup of water and cook, till the meat is 1/2 done.5)Heat 2 tbsp of oil in a pan or a kadai.6)Add onion and the chopped chillies and saute on a medium flame for about 4 mins. 7)Add ginger and garlic and fry for about 3 more mins. 8)Add 2 tsp of meat masala powder and mix it with the rest, till the flavour is released. 9)Keep stirring the mix on a medium flame, till the onions are translucent.10)Add the beef stock cube and 1/4 glass of water and keep on low flame for around 4 mins. :- Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.11)Add the 1/2 cooked meat and mix well. 12)Keep on medium flame, till the meat is cooked thoroughly.13)Add 1/4 cup of water and the potato flakes/powder and mix well. :- You can vary the amount of the water/potato mix to desired thickness of the dish.14)Remove from the flame and hold for 3 - 5 mins, before serving.Tips:-:- Keep adding water as neccessary to prevent the mix from sticking to the bottom of the pan. :- The longer the onions are sauteed in oil in medium flame, the softer they become and the tastier it is. :- If you can`t get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them. But this may not have the same effect, if not done to perfection. Alternately Mash potato



Pork Gulash Recipe
Fresh pork - 1 kgOnion - 1 - 2 nosRed paprika - 1 - 2Tomato - 2 nosGinger-garlic pasteMustard seedsCurry leavesTurmeric powder - 1 tspChilly powder - 1/2 tspSoya sauce - 1/2 tspVinegar - 1/2 tspOil - As reqdSalt - As reqd

Method:
1)Heat a little oil in a pan.2)Add onions, ginger and garlic paste.3)Add paprika.4)Fry the pork pieces with salt and fry very well.5)Add the turmeric powder and chilly powder.6)Add the tomatoes.7)Add soya sauce and vinegar to it.8)Check the salt.9)Cook it in a cooker or a pan for sometime until the meat is well cooked.10)Add the curry leaves.11)When it is in a yummy form, it is ready to be served.


Pork Piralan Recipe

Pork - 2 lbs Coriander powder - 6 tsp Chilli powder - 1 tbspCumin seeds(Jeerakam) - 1/2 tsp Garlic - 2 tspGinger - 3 Button onions(Kunjulli) - 1/2 cup Tomato pieces - 1.5 cup Onion sliced - 2.5 cup Vinegar - 1 tsp Sugar - 1/2 tsp Dalda - 2 oz

Method:

1)Cut the pork into pieces and cook in salted water. 2)Grind coriander, chilli powder and cumin seeds together. 3)Grind the garlic, button onions and ginger together. 4)Fry the sliced onions in dalda till golden brown.5)Add the ginger-garlic-button onion paste first and then add the other paste. 6)Fry well and add the tomatoes.7)When the liquid from it dries up, add the cooked meat, vinegar and sugar.8)Mix well, add water and boil. 9)When the gravy is thick, remove from fire.



COORGI PORK - VERY VERY HOT

Ingredients
3lb pork pieces.
30 dry red chillies.
12 onions - small to medium.
1-tablespoon cumin seeds.
1 ½ teaspoons turmeric.
3 tablespoons ground coriander.
1 tablespoon peppercorns.
3 tablespoons vinegar.
Salt to taste.
4 medium potatoes.

Method
Mix the pork with the ground chillies and salt. Marinate for about 15 minutes.
Slice 10 onions and cook in a saucepan with the pork and a little water. Cover the pan as this preserves the flavour.
Allow to simmer for about 30 minutes, until the meat is tender. Grind the 2 remaining onions, cumin seeds, turmeric, coriander and pepper, and stir into the meat.
Blend in the vinegar and continue cooking for a further 15 minutes.
Add the boiled potatoes, peeled and cut into cubes. Cook for a few minutes and serve hot.
Garnish with some freshly chopped coriander.