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Recipe : Assamese Style Pork Fry
by
Karishma Pais
Текущий рейтинг: 4.0
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| 254 визита
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%20were%20my%20favourite%20items%20on%20the%20menu.%3C/p%3E%3Cp%3EI've%20been%20craving%20that%20pork%20fry%20so%20much%20since%20I%20left%20Guwahati,%20and%20neither%20of%20my%20North%20East%20recipe%20books%20(Penguins%20-%20The%20Essential%20North%20East%20Cookbook%20and%20Ambrosia%20from%20the%20Assamese%20Kitchen)%20seemed%20to%20have%20the%20recipe%20that%20I%20was%20looking%20for.%20So%20I%20requested%20my%20friend%20Sanjukta,%20who%20is%20Assamese%20if%20she%20knew%20a%20recipe%20for%20this%20dish.%20Sanjukta%20currently%20writes%20a%20Food%20Column%20for%20G%20Plus%20-%20a%20weekly%20news%20magazine%20in%20Guwahati.%3C/p%3E%3Cp%3EShe%20gave%20me%20a%20simple%20straightforward%20recipe,%20that%20I%20used%20as%20a%20starting%20point%20for%20my%20pork%20fry.%3C/p%3E%3Cp%3E%22Marinate%20pork%20in%20crushed%20ginger%20and%20garlic,%20salt,%20pepper%20and%20some%20red%20chill%20powder.%20Now%20take%20the%20marinated%20pork%20in%20a%20wok%20and%20cook%20on%20low%20flame%20for%20over%20an%20hour.%20Keep%20stirring%20from%20time%20to%20time%20to%20avoid%20burning%20of%20the%20meat%20Now%20once%20it's%20done,%20chop%20onions%20and%20fry%20it%20it%20little%20oil%20in%20high%20flame.%20Add%20some%20haldi%20if%20u%20want.%20Add%20some%20chopped%20green%20chillies%20and%20stirring%20add%20the%20cooked%20pork%20into%20it.%20Add%20some%20more%20salt%20if%20required.%20Fry%20for%20some%20more%20time%20until%20done%22%3C/p%3E%3Cp%3EMy%20recipe%20follows.%20I%20used%2020%20green%20chillies%20and%20didn't%20find%20it%20as%20spicy%20as%20I%20remember,%20so%20I%20added%20another%2010%20towards%20the%20end.%20If%20you%20don't%20like%20your%20food%20spicy,%20you%20can%20ignore%20the%20green%20chillies%20completely%20or%20lower%20the%20quantity.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E30%20green%20chillies%20(slit%20-%20optional%20or%20adjust%20to%20taste)%3C/p%3E%3Cp%3EMethod%20:%3C/p%3E%3Cp%3EMarinate%20pork%20in%20ginger%20garlic%20paste,%20garlic%20paste,%20pepper,%20vinegar,%20chilli%20powder%20and%20salt%20at%20least%20for%20an%20hour.%20Overnight%20or%20longer%20is%20a%20better%20option.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20large%20pan%20or%20wok%20(the%20more%20surface%20area,%20the%20better)%3C/p%3E%3Cp%3EPut%20the%20fat%20pieces%20in%20the%20pan%20(not%20the%20meat,%20so%20the%20fat%20cooks%20for%20longer%20and%20starts%20to%20break%20down)%3C/p%3E%3Cp%3EOnce%20the%20fat%20starts%20to%20break%20down,%20add%20the%20onions%20and%20potatoes%20and%20let%20the%20potatoes%20fry%20a%20bit%20in%20the%20fat.%3C/p%3E%3Cp%3EAdd%20turmeric,%20half%20the%20green%20chillies%20and%20mix%20well.%3C/p%3E%3Cp%3EThen,%20add%20the%20meat%20and%20fry%20on%20a%20low%20flame%20till%20well%20cooked.%3C/p%3E%3Cp%3EWhen%20almost%20done,%20add%20the%20other%20half%20of%20the%20green%20chillies.%3C/p%3E%3Cp%3EDry%20it%20completely%20and%20let%20the%20meat%20crisp%20up%20a%20bit.%3C/p%3E%3Cp%3EServe%20hot%20with%20rice%20and%20dhal.%3C/p%3E%3Cp%3EKim's%20Note:%3C/p%3E%3Cp%3EIf%20there%20is%20any%20meat%20leftover,%20reheat%20it%20with%20some%20water,%20it%20will%20form%20a%20thick%20curry%20and%20garnish%20with%20coriander%20leaves%20and%20serve%20with%20rice%20or%20rotis.%3C/p%3E%3Cp%3EServed%20here%20with%20Kabuli%20Channa%20Pulao%20and%20Raita%3C/p%3E){kind=link}