Pepper Pork by Sharon Pinto

Ingredients

2 kgs pork belly cut into 1 cm pieces. (Don’t cut them too small as they shrink with the long cooking)

4 onions chopped fine

A good handful of curry leaves

4 tbsp garlic paste

2 tbsp ginger paste

3 tbsp pepper powder

2 tsp turmeric powder

4 tsp coriander powder

3 tsp cumin powder

1 tbsp brown sugar

Salt to taste- approx 3 tsp

Method:

• In hot oil, add the curry leaves then add ginger and garlic pastes. 
• Chop onions and fry well. 
• Add all the powders and 1 cup of water. Cook this masala on high heat till fragrant. If needed add 1 more cup water and keep frying, till it becomes a paste. 
• Add the pork and salt and fry till all the pieces get coated in the masala paste. 
• Once well fried, add about 7-8 cups water, put on simmer and cook for approx 2 hours. Stir every 20 mins. 

At the end of this, the pork should well cooked, soft and flavored. Add the sugar, turn to high heat and dry the pork. 

Check for salt again. 

Enjoy.

Ajju’s Quick and Dirty Andouille Sausage Biryani by Ajesh D'Souza

(cook time 20 minutes)

Ingredients:                              

·         1 or 2 links of Andouille sausage (diced)

·         One small yellow onion

·         Ginger garlic paste (however much you want)

·         Shaan Bombay Biryani powder 

·         2 teaspoons “Mirch Masala’ brand coriander chutney – comes in a bottle at the Indian store (brand is not important)

·         1/2 cup of chicken stock

·         SECRET INGREDIENT:  Chive and Onion Philadelphia Cream Cheese (two teaspoons)

·         1 cup rice

·         Sweet peas – to be cooked with your rice

Procedure for biryani masala:

·         Slice onion, and fry in a saucepan – until golden brown

·         Add diced sausage and fry

·         Add ginger garlic paste, chutney and biryani powder

·         Add chicken stock

·         Cook for 5 mins

·         Then add secret ingredient (cream cheese)

·         Cook for another 5 mins

Cook your rice on the side – with the peas

Mix rice and masala and serve

Pork with Black Bean Sauce by Shirley DMello

Ingredients

1 pound boneless pork, cut into thin long strips

1 teaspoon rice wine
2 teaspoons light (regular) soy sauce
1/4 teaspoon salt ( less is better to start with. Remember soy sauce is salty as well)
2 tablespoon vegetable or canola oil
1 and half spoonful black beans sauce
1 teaspoons minced garlic
1 teaspoons minced ginger
2 big onions, cut into thin wedges
2 carrots cut into lengthwise and thinly sliced

2 handful of green french beans (can add full or cut into half)

1 large green pepper - diced

Method:

Cut the pork into thin long strip. Wash and drain all the water.

• In a medium bowl, marinate the pork with rice wine, soy sauce and very little salt.
• Heat a vessel or a wok (if you have one) heat the oil, then add the minced garlic and ginger. Just stir till it changes colour a bit but do not burn. Then add the onions and fry till it changes colour.
• Add the marinated pork and just fry for a few minutes. Now add the black bean sauce and mix thoroughly and cook till the pork is cooked. There will be water which will come out from the meat, cook in that itself. If need be add a little water. Cook till tender and when the water starts to dry, taste for salt and spice. You can add more black bean sauce, soy sauce and rice vinegar to suit your taste.

Add the carrots , green beans and green pepper, beans and stir-fry 30 seconds or until fragrant.

You can make this with chicken or beef as well.

You can buy the bean sauce at a Chinese store. Brand is - Lee Kum Kee it is called black bean chilli sauce . It is a bit spicy, so add as needed.

Karen's Pork Indad

Ingredients

1 1/2 kg Pork
12 Red chillies
1 1/2 tsp Cumin seeds (Jeera)
1 inch Ginger
4 medium size onions
1/4 tsp turmeric
4 green chillies 2 tbsp vinegar

Grind all the above ingredients and if additional smoothness is required add a little more vinegar.

Cut the Pork in slices. Rub salt and turmeric to Pork and keep aside.
Fry the Pork pieces. Keep aside

Fry the masala well with 2 cloves and cinnamon. When half fried add little sugar for colour and fry again. Add the Pork and boil well.

Optional : Add a few mint leaves and raisins while grinding.

Green Masala Pork from Karen's recipe book

Ingredients

1 kg Pork
1 Onion
Red chillies few
Salt and sugar to taste

To grind
1 tsp cumin seeds
6-8 green chillies
1 1/2 tsp pepper corms
1/2 tsp turmeric
1 inch cinnamon stick
4 cloves
1 small pod garlic
1 onion
1/4 cup vinegar

Method

Grind masala in vinegar.
Cut pork in cubes. Fry an onion in little oil.
Add masala and fry slightly.

Add a few whole red chillies, pork and water.
Cover and boil adding salt and sugar to taste.

Coorg Pork from Karen's recipe book

1 kg Pork
5 green chillies
8-10 cloves of garlic
4 big onions
1/2 inch ginger
1 tsp turmeric
3 tbsp vinegar or tamarind
salt to taste

Method

Roast and powder finely (blackish)
1tbsp corriander seeds
1/2 tsp mustard
2tsp cumin seeds
2tsp pepper
4-5 kashmiri chillies
2 cloves and
2 cinnamon sticks

Cut pork and mix turmeric and salt and set aside.
Heat oil and fry onions. Mash garlic, ginger and chillies.
Add pork, roasted powder, tamarind water and salt to taste.

Slow Cooker Pulled Pork by Lonet Vaz Pereira

Ingredients

3 1/2 pound Pork Shoulder blade roast

1/2 tsp each of Salt and Pepper

2 tbsp Canola oil

2 onions chopped fine

2 garlic cloves minced fine

2 tbsp Chilli powder

2 tsp ground coriander

3 bay leaves

1/4 cup tomato paste

1 Can (tomato sauce) 14 oz

2 tbsp Brown sugar

2 tbsp Worcestershire sauce

2 tbsp vinegar

2 green onions, thinly sliced

Method

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork until brown all over. Transfer to slow cooker.
• In the same skillet, add onions, garlic, chili powder, coriander and bay leaves.
• Fry ingredients while stirring occasionally, until onions are softened, about 5 minutes.
• Add tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar, scraping any brown bits from bottom of pan; bring to a boil.
• Pour sauce into slow cooker, cover and cook on low until pork is tender, 8 to 10 hours.
• Once cooked, transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork.
• Meanwhile, pour liquid from slow cooker into large saucepan and skim off fat. Bring to a boil over high heat and let boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.
• Add pulled pork to reduced sauce mixture and lower heat to simmer until hot, about 4 minutes. Sprinkle with green onions. Serve on crusty rolls with a green salad. For an appetizer, place pulled pork on a crostini and top with caramelized onions.

Pork Bone Dish by Yvonne Pereira

Ingredients

 

1 Kg Pork Bones
1/2 Kg Pork Meat
All cut in small pieces

 

4 large Onions
6 Green Chillies
2 inches Ginger
6 cloves of Garlic
1 1/2 tbsp Pepper Powder

 

Method

 

• Mix Pork bones and meat with all the above ingredients.
• Add 6 small cups of water and Pepper powder.
• Boil on slow fire till meat is cooked.
• Add Salt and Vinegar to taste.

Sweet & Sour Chicken, Pork of Shrimp from Karen's recipe book

Pork Indad - Karen's way by Roshni Viegas

This recipe was given to me by Karen. .

2 lbs Pork
2 Onions finely sliced
2 tbsp Ginger/Garlic paste
1 small can Tomato paste
1 tsp Turmeric powder
2 tbsp Bafat powder
1 tbsp Jeera powder
1 cup Water
1 tbsp Vinegar
Salt and Sugar as per taste.

Cut pork into slices, marinate in salt and turmeric. Fry the pork slices in batches using a tbsp of oil and keep aside.

Heat oil in a wok and saute the onions until light brown. Add ginger garlic paste, tomato paste and stir fry for 2 minutes. Add the powdered spices and the fried pork and mix well to coat the meat with the masala. Add salt and water and let it cook for 15 minutes. Finally, add vinegar and sugar and cook on low heat till the meat is tender.

Serve hot.

Pork Indad by Joyce Benny