Folks, I am back with another interesting recipe for you. Pork rarely features on our menu but whenever it does, we make the most of it! While we love making Mangalorean style Pork Bafat most of the time, we have tried several recipes, both Indian & international to tantalize our taste buds. While some recipes are recorded, most are not due to lack of time. When I tried this recipe I decided to go a step ahead and shoot the video as well. For those of you who are new to my website, well, I have a YouTube channel that I started early last year after going back & forth for years. Not knowing where to start I just decided to take the plunge and shot some trial videos using my phone camera. The result was not too bad but finding the right video editing software was perhaps the most challenging part of this whole game. Editing is not fun for the clueless. It took me hours of learning how to edit by watching a ton of YouTube tutorials. It then took me weeks to edit and publish my first real video. Over the past year and a half, I have posted 16 videos and have received a lot of positive feedback. I am totally charged up now to keep going and for that, I need your support! I do hope you like my videos and if you do, please give it a thumbs up, a comment or a ‘share’. Also, while you’re there, please do subscribe and don’t forget to hit the bell icon to ensure that you receive a notification everytime I upload a new video!
So coming back to today’s recipe, well, this is not a traditional Mangalorean one but more like a fusion recipe. We Mangaloreans love to give our pork dishes an ‘Indo-Chinese’ touch. Most wedding & family parties feature a schezwan pork or a chilli pork or perhaps something more adventurous that I haven’t had the privilege of tasting in the recent years. We just like to play around with the basic Indian spices and some soy sauce for that extra flavour & zing. I am yet to try out the many recipes that I often come across, and if I do, you can be sure that I will share them on the blog! For now, do give this pepper pork a try. I found the recipe in a cookbook written by Mrs. Grace D’Cruz and I have adapted it to suit our taste buds and the ingredients I had at the time of preparing it. I really hope you like it!
Do check out the video of how to make the dish! I hope you enjoy it!
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- 1/2 kg pork, with skin & fat
- 1-1/2 inches ginger
- 5-6 fat cloves garlic
- 1-2 green chillies, slit
- 2 medium onions, cubed
- 1 tablespoon dark soy sauce
- 1-2 tablespoons oil, for frying
- 1-2 tablespoons coriander, finely chopped
For the marination
- 1 teaspoon cumin seeds
- 1 tablespoon peppercorns
- 4 cloves
- 1 inch stick of cassia bark or cinnamon
- 7-8 curry leaves
- 1/2 teaspoon turmeric powder
- 1 tablespoon lime juice
- salt to taste
- Cut the pork into 1/2" inch pieces ensuring that each piece has a bit of meat and fat on it. Wash and allow to drain on a colander.
- Heat a skillet and dry roast the cumin seeds & peppercorns on a medium-low heat followed by the cinnamon & cloves. Add the curry leaves and let them wilt. Remove on a plate and allow everything to cool before grinding to a fine powder. Keep aside
- Marinate the meat with the prepared spice blend, turmeric powder, lime juice and salt for at least 20-30 minutes.
- Grind the ginger & garlic to a fine paste using a little water. Keep aside
- Heat a heavy-based skillet. Add the marinated pork and approximately 1/2 cup of water, cover and cook on a medium-low heat until it is almost done. Do check in between to avoid scorching. When the meat is tender, remove it and keep aside.
- Wipe the skillet clean and add oil to it. When it is hot add the slit green chillies and fry until they turn translucent. Then add the onions and fry them too until they turn translucent. Remove and keep aside
- To the same skillet add the ginger & garlic paste and fry for half a minute or till the raw smell vanishes. Then add the soy sauce and give it a quick stir.
- Return the fried pork to the pan and fry on a low heat for about 2-3 minutes or till the pieces are well coated with the mixture. Add the fried onions and mix well. Garnish with the chopped coriander and take the pan off the heat
- Serve hot with fried rice, noodles or plain rice
The nutritional values are only indicative.