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Prep Time: 3 Minutes Cook Time: 30 Minutes |
Ready In: 33 Minutes Servings: 8 |
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This is a fantastic recipe my mum's cook Kanchi gave me. She is from Nepal and has lived with us at my Mum's place for over 23 years. A great lady who took care of us as mum worked full time. I do not cook pork too much but this recipe is one of the few exceptions. Kanchi got this recipe from a lady named Philo in Goa who is also an excellent cook. Ingredients:
1 kg boneless pork (leg pc. or low fat pcs like i do) |
1/2 cup vinegar (give or take a little, use as much as reqd to grind the spices to a smooth paste) |
salt |
1 garlic clove (pod) |
2 inches ginger |
5 dried red chilies |
1 inch cinnamon |
4 cloves |
4 black peppercorns |
1/2 teaspoon cumin seed |
3/4 teaspoon turmeric |
4 fenugreek seeds |
1 -2 teaspoon oil |
1 large onion |
1 bay leaf |
Directions:
1. Grind the spices from the garlic to the fenugreek seeds in the vinegar and salt.
2. Wash pork and poke with a fork Marinate the pork in ground spice paste for 2 hours at least or overnight.
3. Pressure cook for 1 whistle or cook till done.
4. Drain fat if any.
5. Slice the pork or cut into chunks and set aside.
6. Slice the onion and saute in the oil till golden brown.
7. Add the bay leaf and then the pork.
8. Heat through.
9. This makes lovely sandwiches too.
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