Spicy Nasrani Roast Pork

Pork with skin on 1 kg (Big block pieces)
Shallots - 1/2 kg (sliced)
Ginger - 50 gm crushed
Garlic - 1 full bulb crushed
Black pepper powder - 2 tsp
Coriander - 4 tsp
Chilly Powder - 2 tsp
Salt as required
Garam Masala - 1 tsp
Curry leaves - 1 sprig
Honey - 1 tsp
Potato - Small round shaped 5-6 no's

Add oil to a pan and add the sliced shallots when slightly golden brown add the ginger and garlic and saute for 30 seconds and to it add the black pepper, chilly powder, and coriander powder and saute well and when well roasted (make sure not to burn) add 3 cups of water and salt as required, when water starts to boil add the sliced pork and cook for 5 minutes(make sure not to over cook the pork)

After 5 minutes remove the pork from the gravy. Now strain the gravy to the strained gravy add the garam masala, curry leaves and honey and leave it on flame until it is thick as sauce. 

Now add some oil to the pan and fry the potatoes.

Arrange the cooked in a plate and garnish with the thick sauce and potato and some coriander leaf.

Courtesy: Hanson Michael, Head Chef, Kathakali Restaurant, New Zealand.
(He is my cousin brother)

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