Vindaloo

INGREDIENTS 

1 kg pork /tongue (cube)
2 tsp ginger- garlic paste
450g onions
1 tbsp oil
Curry leaves
½ tsp haldi

A (grind with vinegar)

4-5 K chillies
3 tsp rai
2 tsp jeera
4 cloves
1 inch cinnamon
5 peppercorns

METHOD

Chop onions and fry till brown. Add ginger-garlic and ground masala (A) and fry well. Add cubed pork and fry again. Pressure cook for 15 minutes. For tongue, pressure cook the raw tongue for 1hr, then skin and chop.

Sorpotel

INGREDIENTS

2 kg pork (fairly fatty)
50 g Kashmiri chillies
2 tsp haldi
2 tsp mustard seed
3 tsp jeera
1 tsp pepper corn
1 ball tamarind
2 pods garlic
½ kg liver (pork/beef)
1 tsp sugar
Salt
 ½ kg onion sliced
1 dsp bottle masala [opt]
1 ½ cups Goa vinegar (OR add 2 dsp fenny to ordinary vinegar.)

METHOD

Cut meat into large pieces & pressure cook for one minutes. Cut into small cubes. Keep broth. Grind masalas in vinegar. Marinade meat in half the masala. Fry onions till brown. Add masala and fry for about ½ hr. When cooked, add meat- fry. Add remaining ingredients including broth. Simmer for ½ hr. (Add water if necessary.)

Olive's Jeera Meera

INGREDIENTS

1 kg pork- (slice with skin)
2 large onions (quarter)
3 Kashmiri chilies
1 tbsp vinegar
Ball tamarind (extract juice)

A (grind)
1” ginger
½ garlic
½ dsp jeera
½ dsp peppercorn
½ tsp haldi
1” cinnamon
3 cloves

METHOD

Marinade pork in vinegar and all masalas (A) for an hour. Put all ingredients into a thick-bottomed pan and cook on a slow-med fire till meat is tender.

Cantonese Roast Pork

1 ½ kg pork [chops/fillet]

A
2 tbsp soy sauce
1 ½ tsp sugar
¼ tsp ginger powder
2 cloves garlic (chop fine)
2 tbsp sherry

B
2 tbsp soy sauce 2 tsp sugar 1 tbsp tomato puree ½ chicken stock cube 2 tbsp red wine

METHOD

Cut pork along the grain into long strips, about 8-10 in x 2 in thickness. Mix A until well blended. Marinade pork in this for about 2 hours. Preheat oven to 400 F. Lay strips of pork across a metal oven rack with a drip pan beneath [containing a cup of water]. Roast/grill for 12 minutes. Mix marinade B and brush each strip heavily with it. Return to oven for a further 12 minutes. Serve by slicing across the grain into thin strips, and arranging on a flat dish in ‘fish scale’ pattern.

OPTIONAL: Make a gravy with the drippings from drip pan by adding remaining marinade, some chicken broth, sherry and corn flour. Heat and pour over pork. Can be served cold.

Bacon

INGREDIENTS

4 kg pork
50 g salt petre
300g salt
200 g jaggery
2 limes
1 glass vinegar

METHOD

Marinade for a week. Smoke, slice and refrigerate.