Chilli Pork

This is the easiest recipe that I have tried with the maximum taste. It needs minimum ingredients and quite quick to make. But the result is a juicy succulent pork pieces nicely coated with just the right amount of sauce. You may adjust the amount of green chilli as per your tastebud. 

Ingredients

• Pork chops, cubed - 500gms
• Capsicum - 1, cubed
• Light soya sauce - 1 cup
• Green chillies - chopped,  as per taste
• Sugar - 1 tsp
• Garlic chopped - 2 tbsp
• Corn flour - 3-4 tbsp
• Oil - 2-3 tbsp

Marinate the pork chops with 2 tbsp soya sauce and 1 tbsp oil for an hour.

After an hour, coat them well with the corn flour. The pieces will turn pale brown in color.

Heat oil in a frying pan, then add oil. When it is hot, fry the pork chops in batches till golden brown.

In the same pan, first add the sugar, let it caramelize. Then add chopped garlic and fry.

In the mean time, in a bowl, add 1 tbsp corn flour and mix it with remaining soya sauce. 

Add this mixture to the pan, and mix well with garlic. Add cubed capsicum too. 

Next add the fried pork chops and stir quickly to coat the chops nicely with the sauce. 

Add the chopped green chilli , stir and remove from heat.

Serve with some Chinese fried rice.

Rosemary Pork Chops

Off late, we have started loving pork, specially the non fat variety. In this recipe, I have used lean pork chop which is cut into bite size pieces. I have used dried rosemary, since we donot have access to fresh rosemary in Kolkata yet. Nice change to a regular dinner menu, I have served this dish with my 'Cauliflower Mac N Cheese'. 

Ingredients

• pork chops - 500 gms
• Half pack Knorr Vegetable soup
• salt & pepper
• Olive Oil - 1 tbsp
• Paprika - a pinch
• Green Chilli - as per taste
• Garlic - chopped, 1 tbsp
• Dried Rosemary - 2 tsp

Season pork chops with salt, pepper and paprika.

Heat olive oil in a flat pan, then add chopped green chilli and fry quickly. Next goes chopped garlic.

Now add the pork chops in the pan in a single layer and brown them from all sides.

Pork chops might release some water. 

Fry till the water evaporates. Sprinkle rosemary and mix well. In a bowl, mix half pack of soup powder with water and keep aside.

 

Pour the soup water onto the chops, cover and simmer for 15-20 minutes until cooked through.

Cooking will depend on the thickness of the pork chop. Once they are cooked, there should be little gravy onto the chops. Adjust the seasoning and serve hot with your 'cauliflower Mac n Cheese'.

Sausage Pasta

Made this quick sausage pasta for dinner on a week night. suddenly discovered some sausage hidden in my freezer and its shelf life would end within a week or too. So rustle up this in a jiffy. To make the sauce, I have used half pack of ready to cook soup mixture, you may create your own sauce or chicken stock to go with it.

 Ingredients

• Pasta of your choice - 200 gms
• Pork Sausage - 4
• Green peas - 1/2 cup, boiled
• Packaged Chicken soup - 1/2 pack
• Oregano - 1 fat pinch
• Red Chilli Flakes - as per taste
• Salt, to taste
• Olive oil - 1 tsp

Mince two sausages and cut the remaining two into chunks. Boil the pasta as per package instruction till al dente and keep aside. Reserve a cup of the liquid. In a pan, add a tsp of olive oil. Add the sausage mince and continue frying till it releases oil. 

When they start turning golden, add the sausage chunks and keep stirring.

Add the soup mixture along with a cup of water. Stir to combine and let it thicken a bit. Sprinkle the red chilli flakes and oregano.

Add the pasta liquid and continue stirring. Add the green peas too.

When the sauce is ready add the boiled pasta.

Mix thoroughly, so that the whole thing is heated through. Check for seasoning.

Serve immediately with a dash of tabasco, if desired.

Pork Ribs Roast

This recipe is from our great Swapan Bose, who helped me overcome my fear on baking pork ribs. I donot have any inhibitions to eat pork, but my cooking was restricted to curry only. This was the first time I have tried the pork spare ribs roast and it was yum !!

 Ingredients

• Pork Ribs - 8-9
• Honey - 3 tbsp
• Tomato ketchup - 2 tbsp
• Dark soy sauce - 2 tbsp
• Garlic paste - 1 tbsp
• Ginger Paste - 1 tbsp 
• Red chilli powder - 2 tsp
• Lemon juice - 1 tbsp
• Olive oil - 1 tbsp
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Add the lemon juice and little salt all over the ribs and marinate for 15 minutes.  Combine the honey, tomato sauce, soy sauce, garlic paste, ginger paste, oil and chilli powder and add it to the ribs.

Turn the ribs and evenly coat by rubbing the mixture well. Cover and put in fridge for Minimum 5-6 hours or overnight.

Preheat the oven to 200°C. Put the ribs on a oven proof tray / pan, place it on the wire stand and put a bowl of water below the stand so that a little vapor is produced to keep the meat moist.
Bake the ribs in preheated oven, turning 2-3 times and basting occasionally with the marinade and the oil produced from the meat and reserved in the tray. Total baking time is approximately 30 min. or until ribs are golden brown and sticky. 

Remove the ribs from oven. Place on a serving plate and enjoy.

Pork goulash

Got some pork tenderloin and made this Goulash. Added lot of capsicum but avoided cream which I believe is required for an authentic Goulash dish. 

Ingredients

• Pork tenderloin - 500 gms, cut into small cubes
• Onion - 2, sliced
• Garlic paste - 1 tbsp
• Tomatoes - 2, chopped
• Tomato puree - 1 tbsp
• Capsicum - 2, chopped
• 2tbsp tomato purée
• Cumin powder - 1 tsp
• Kashmiri chilli powder
• Green chili, 2, slit lengthwise
•  Salt, pepper
• Olive oil

Rub the pork cubes thoroughly with salt, pepper & 1 tsp kashmiri chilli powder.

Heat oil in a pan, and fry the pork cubes in batches till they are golden brown on all sides. Keep aside.

In the same oil, fry the onions for a couple of minutes. 

Now add the garlic, cumin powder and fry till you get the wonderful aroma.

Add the tomatoes and fry everything on high heat till the water from the tomatoes start to separate. 

Add the chili and capsicum and fry well.

Now add the pork cubes, and stir everything around for about 5 minutes. Add the tomato purée.

Put a tight fitting lid on the pan, lower the flame and cook till the meat is totally cooked. It should separate with a fork.

Let the sauce thicken to your desired consistency. You don’t need any water in this dish.
Enjoy with plain rice.