Pork Roast

This is another Goan dish meant for festive occassions. It is light and tasty. The recipe is from my mother - in - law and it is my hubby's favourite dish. He says I make it really well.

PORK ROAST

Ingredients : -

Kashmiri red Chillies (non spicy) - 4

Cloves - 4

Peppercorns - 5

Cardamom - 3

Cinnamon - 1 inch stick

Cumin seed/jeera (whole) - 1 tsp

Coriander seeds/dhania (whole) - 4 tsp

Poppy seeds /khus khus- 1 tsp

Garlic - 1 pod

Ginger - 1 inch

Turmeric/haldi - half tsp

Vinegar - 1 tablespoon

Green chillies (small) - 9

Salt - to taste

Sugar - half tsp

Lime - 1

Ginger - garlic paste - 1 tablespoon

Tamarind water - 1 tsp

Method :-

Clean and marinate pork with salt, lime juice and ginger-garlic paste for 30 mins.

Grind all the whole masalas (spices) in vinegar and sufficient water. The ground masala paste should be green in colour.

Now, mix the masalas with the marinated pork. Add tamarind water. Marinate for 2 hours.

Now boil in 2 glasses of water. This dish has a very thick gravy or none at all, depending on one's taste.

Serve with white rice, naan, chapati, bread.

Pork Sorpotel

This is a Goan dish which is usually made on festive occassions like Easter or Christmas. It is accompanied by vegetable or peas pulao or plain steamed white rice. The gravy has this rich, red texture with succulent pieces of pork. Not too heavy, but just right for the occassion. This is my mother-in-laws' recipe. I do need to add here that I tried this out this Easter. The gravy was not red enough, therefore I didn't take any photographs.

PORK SORPOTEL

Ingredients : -
Pork - 1 kg 500 gms
Jeera/Cumin seeds (whole) - 1 tsp
Garlic - 4 whole pods or 1 tbsp readymade ginger - garlic paste
Ginger - 2 inches
Haldi / Turmeric - 1/2 tsp
Dalchini /Cinnamon sticks - 3 (one inch)
Laung /Cloves - 8
Cardomom (elaichi) - 3
Badi Elaichi - 1
Peppercorn balls - 5
Kashmiri red chillies (non-spicy) for the colour - 14 (whole) deseeded partly
Vinegar - 6 capfuls
Onions - 500 gms or 5 big (sliced)
Green chillies - 2 (chopped) - Optional
Khus khus (poppy seeds) - 2 tsp
Tej patta / Bay leaf - 2
Tamarind - 1/2 lime ball size
Salt - to taste

Method : -
1. Clean and boil entire pork in a glass of water . Meanwhile grind masala / spices in vinegar.
2. Cut pork meat and liver into bite size cubes.
3. Fry meat separately. Then fry liver.
4. Fry sliced onions, green chillies and tej patta.
5. Mix well with ground masala / spices.
6. Add enough water for desired gravy and boil. When it begins boiling, add tamarind water or add a little more vinegar.

Easter eggs

Easter came around again and along with the joyous occassion was the time to make peas pulao, sorpotel, buy lots of Easter eggs (marzipan and chocolate) and generally revel in the wonderful day.

I did intend to make Sorpotel (as my hubby is a Goan) but ended up making a tasty pork curry. I say this because Sorpotel has a vivid red tinge to the gravy but my curry had none of that. Perhaps the Kashmiri red chillies were not red enough.

I don't have the recipe with me right now, so won't be able to post it but will do so tomorrow .

For all those who live in India and have a Monginis outlet (confectionary) close by, do go ahead and buy the Easter eggs from there. I did so and they were good. Rs 25 for a marzipan Easter egg and Rs 35 for a chocolate Easter egg.

For those who are in Calcutta (now known as Kolkata) or who intend to visit - do buy your Easter eggs from Nahoum's situated in New Market. They have these huge marzipan eggs with toffees enclosed within and also Chocolate - nut eggs. So tasty.