Tag: pork
Goan Pork Vindaloo
Goan Pork Vindaloo
Pork Vindaloo is a popular dish from the Indian state of Goa with a Portuguese influence. Portuguese sailors would preserve raw ingredients in wooden barrels with wine and garlic. The dish was “Indianized” by substituting vinegar for the wine with an addition of dried chilies. The British Indian version of this dish uses malt vinegar. This is a fairly simple dish to make. The pork vindaloo gets it’s heat not from the chilies, but the black peppercorns.
Equipment
- Food processor or immersion blender
Ingredients
- 2 lbs pork sirloin cubed
- 4 tbsp vegetable oil
- 1 tbsp black peppercorns
- 1 cinnamon stick 2”
- 1 green bird’s eye chili slit
- 1 tsp brown sugar
- 1 tsp tamarind paste
- salt to taste
- 1 cup water
Spice Paste
- 6 dried Kashmiri chilies
- 8 garlic cloves chopped
- 2 tbsp ginger chopped
- 1 tsp cumin seeds
- 5 tbsp malt vinegar
Garnish
- cilantro chopped
Instructions
- Purée all of the spice paste ingredients together in a food processor or immersion blender.
- Marinate the cubed pork sirloin for at least 4 hours, preferably overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Toss in the cinnamon stick, black peppercorns, and green chilies. Fry for a minute.
- Add in the pork with all of it’s marinade. Sear on all sides for 10 minutes.
- Mix in the tamarind paste, brown sugar, and salt. Pour in 1 cup of water.
- Cover and simmer for 1 hour.
- Garnish with chopped cilantro.
Sweet and Sour Pork
Sweet and Sour Pork
This is an authentic recipe for real sweet and sour pork. When you eat sweet and sour pork at a Chinese American restaurant, you will get heavily battered and deep fried greasy large cubes of pork in an overly sugary sauce. Real Chinese sweet and sour pork is cut into strips, lightly coated in cornstarch, and stir fried. It is still crispy with a fraction of the grease and calories. It is then tossed in a corn syrup free sweet and sour sauce. I like the real deal significantly better. Plus, the pork only takes 20 minutes to prep and cook from start to finish. You can do the same process with chicken or shrimp if you aren’t a fan of pork. If you aren’t a fan of pork, get off of my website.
Ingredients
Pork Marinade
- 1 lb pork sirloin cut into strips
- 1 tbsp vegetable oil
- 1 large egg beaten
- 1 tsp salt
- 1/2 cup cornstarch
Sauce
- 2 tbsp ketchup
- 4 tbsp apple cider vinegar
- 2 tbsp Shaoxing cooking wine
- 4 tbsp brown sugar
- 2 tsp cornstarch
- 1/2 tsp salt
Stir Fry
- 1/2 cup vegetable oil
- 2 green onions chopped
- 3 garlic cloves minced
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Marinate the pork in vegetable oil, egg, and salt for 15 minutes.
- Add the cornstarch to the pork, making sure all of the pieces are evenly coated.
- Heat up the vegetable oil in a large sauté pan or wok over medium high heat. Add in the pork pieces, making sure to not overcrowd the pan. Cook for 3 minutes a side.
- Remove the pork from the pan and drain grease on paper towel.
- There should be at least a tbsp of oil left in the pan. Add the green onion and garlic, cooking for 30 seconds.
- Add the sauce to the pan. Whisk until it thickens, no more than 2 minutes.
- Add the pork back into the pan. Turn off the heat. Make sure that the pork is evenly coated in the sauce.
Geera Pork
Geera Pork
Trinidad and Tobago are the southernmost islands in the Caribbean. Their cuisine is influenced by West African, Creole, South Asian, Chinese, Native American, Arab, European, and Latin American. Geera pork is marinated pork shoulder cooked with toasted ground cumin seeds and braised until tender. The pork is a popular bar food served as a “cutter”; kind of like a Spanish tapas.
Ingredients
- 2 lbs pork shoulder cubed
- 1 tomato diced
- 1 medium white onion sliced
- 1 birds eye chili diced
- 1 tbsp green seasoning
- 2 tbsp cilantro chopped
- 5 garlic cloves minced
- 1 lime juiced
- 2 tbsp cumin
- 2 cups water
- salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine onions, tomatoes, garlic, green seasoning, cilantro, and birds eye chilies.
- Mix in the cubed pork shoulder. Squeeze the juice of a lime over the pork. Cover and marinade for at least 4 hours.
- In a large sauté pan over medium high heat, dry toast the cumin seeds for 2 minutes. Remove and grind in a spice grinder.
- Add the cooking oil to the sauté pan. Remove the pork from the marinade ingredients. Add the marinade ingredients to the sauté pan, cooking for 5 minutes.
- Stir in the cumin, cooking for 2 more minutes.
- Add in the pork. Brown on all sides for 7-8 minutes, making sure the pork is coated in the sautéed marinade ingredients.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 45 minutes.
- Season with salt and pepper to taste.
